Classic Crab Cakes
Created by TxGriffLover on November 16, 2011
- Servings: 5
- Prep Time: 45m
- Cook Time: 30m
- Recipe #2648
Ingredients
- 1/3 cup breadcrumbs (fresh or panko breadcrumbs)
- 1 pound cooked crab (jumbo lump or lump crab, picked over)
- 1 large egg (lightly beaten)
- 2 tablespoons mayonnaise (preferably homemade)45
- 1 lemon, zested
- 1 1/2 teaspoon Worcestershire
- Dash hot sauce
- Coarse salt and fresh ground black pepper
- 1/4 cup oil (peanut oil, plus more if needed)
- 4 lemons (cut into wedges for garnish)
How to Make
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Step 1: Line a plate with paper towels, place by cook top.
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Step 2: In a bowl, combine breadcrumbs, crab, egg, mayo, lemon zest, Worcestershire, hot sauce, salt & pepper. (The mixture will be slightly wet.)
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Step 3: Form into cakes, use about 1/4 c for large cakes or 1 T for hors d'oueuvres.
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Step 4: Place on a baking sheet and refrigerate to chill and set, about 30 minutes.
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Step 5: Heat the oil in lg skillet over medium heat.
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Step 6: Using an offset spatula, gently slip in the chilled cakes, in batches, in the oil.
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Step 7: Cook until golden brown, about 5 minutes per side for large cakes, or 1-2 minutes per side for small bites.
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Step 8: Remove from skillet, transfer to prepared plate to drain. Serve hot with lemon wedges
Nutritional Facts
- Serving Size: 1 (423.3 g)
- Calories 393
- Total Fat - 19.6 g
- Saturated Fat - 3 g
- Cholesterol - 140.1 mg
- Sodium - 596.9 mg
- Total Carbohydrate - 32.6 g
- Dietary Fiber - 7.7 g
- Sugars - 8.2 g
- Protein - 30.7 g
- Calcium - 152.7 mg
- Iron - 2.9 mg
- Vitamin C - 144.9 mg
- Thiamin - 0.2 mg