Easy Crab Cakes

5
Servings
45m
Prep Time
20m
Cook Time
1h 5m
Ready In


"Being from Maryland we love crab cakes and this is a bit different, but nevertheless an excellent recipe for crab cakes that I found on Chowhound. Instead of binder in the cakes, these are dredged in flour, eggs, and panko crumbs and then pan fried. They are a bit of challenge to keep together, but after they've been coated in the panko they are easier to form. They held together well when cooking."

Original recipe yields 5 servings
OK
  • FOR THE AIOLI
  • FOR THE CRAB CAKES

Nutritional

  • Serving Size: 1 (320.1 g)
  • Calories 483.1
  • Total Fat - 19.2 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 190.7 mg
  • Sodium - 1016.9 mg
  • Total Carbohydrate - 52.8 g
  • Dietary Fiber - 4.2 g
  • Sugars - 9 g
  • Protein - 27.8 g
  • Calcium - 127.8 mg
  • Iron - 3.6 mg
  • Vitamin C - 49.9 mg
  • Thiamin - 0.3 mg

FOR THE AIOLI


Step 1

Mix all the measured ingredients in a small bowl until combined. Season to taste with salt and pepper; set aside.

FOR THE CRAB CAKES


Step 2

Place 1/4 cup of the aioli, the celery, chives, and cilantro in a medium bowl and stir to combine. Fold in the crabmeat and season with salt and pepper as desired.

Step 3

Using a 1/4-cup measuring cup, scoop 10 portions of the crabmeat mixture and place on a large plate or baking sheet. Wet your hands with warm water and gently pack each portion into 3/4-inch-thick disks (about 2 1/2 inches in diameter).

Step 4

Place the flour, eggs, and panko in 3 separate shallow bowls for dredging the cakes. (Keep in mind that without a binder, the cakes will fall apart as you work with them. But don’t worry; do your best to re-form them as you go.) First coat the cakes in flour, shaking off any excess. Next coat them with egg, and finally coat them with panko, placing each back on the baking sheet as it is dredged.

Step 5

Line a plate with paper towels; set aside. Heat a large frying pan over medium-high heat. Add enough oil to just coat the bottom of the pan. Place half of the cakes in the pan and cook until golden brown and crisp, about 2 to 3 minutes per side. Transfer to the prepared plate. Repeat with the remaining cakes, adding more oil to the pan as needed.

Step 6

Place 1 or 2 cakes on a plate and top with a spoonful of the remaining aioli. Serve immediately with a lemon wedge.

Tips & Variations


No special items needed.