Crab Cakes
Lump crab meat is the star in these Crisp Crab Cakes. Made with fewer calories than most recipes, these crab cakes still have a crisp exterior cake, with a tender, moist interior and are full of flavor.
Servings: 8
Ingredients
- ½ tablespoon extra virgin olive oil
- 1 small shallot minced
- ½ cup finely chopped red bell pepper
- ½ cup Panko breadcrumbs for filling
- 1 large egg lightly beaten
- 2 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 2 teaspoon dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon Old Bay seasoning
- ½ teaspoon hot sauce
- 1 pound lump crab
- ½ cup Panko breadcrumbs for breading
- 1 tablespoon extra virgin olive oil for pan frying crab cakes
- lemon wedges for serving
Instructions
- Heat ½ tablespoon extra virgin olive oil in a large nonstick skillet over medium-high heat. Add 1 small shallot (minced) and ½ cup finely chopped red bell pepper to the oil and cook for 3-4 minutes or until just softened. Remove the peppers and shallots to a small mixing bowl and allow to cool slightly.
- In a large mixing bowl, mix together ½ cup Panko breadcrumbs with 1 large egg, 2 tablespoons mayonnaise, 1 teaspoon Worcestershire sauce, 2 teaspoon dijon mustard, 1 tablespoon fresh lemon juice, 1 teaspoon Old Bay seasoning, and ½ teaspoon hot sauce. Add in the pepper and shallot mixture and 1 pound lump crab and fold together until just combined.
- Shape the mixture into 8 crab cakes, about ⅓ cup mixture each. Place onto a tray and refrigerate the crab cakes for at least 30 minutes, or up to 24 hours before pan-frying.
- Remove the crab cake from the refrigerator and coat each side of each crab cake with the remaining ½ cup Panko breadcrumbs
- To pan-fry the crab cakes (preferred) Heat half of the 1 tablespoon extra virgin olive oil in a large nonstick skillet over medium-high heat. Once the oil is heated, add 4 crab cakes to the skillet and pan-fry for 4 minutes per side, or until golden. Remove the crab cakes to a platter. Add the remaining oil to the pan and repeat with the 4 remaining crab cakes.
- To bake the crab cakes, place the prepared crab cakes onto a sheet pan that has been sprayed with an olive oil cooking spray. Lightly spray the exposed surfaces of the crab cakes with additional cooking spray. Bake at 450℉/230℃ for 7 minutes, remove from the oven and flip the crab cakes, lightly spray again with cooking spray and then return to the oven to continue baking for 5-6 minutes, or until the exterior is golden brown.
- Serve with lemon wedges and tartar sauce if desired.
Notes
Crab: Be sure to use fresh lump crab meat or frozen defrosted crab meat. Dungeness or Blue Crab are both delicious. I would also STRONGLY recommend picking through the crab meat to be sure all shells and cartilage are removed.
Storage: Leftover crab cakes can be stored in an airtight container once cooled for up to 3 days in the refrigerator. To reheat, broil the crab cakes for 1-2 minutes per side or heat in a 400-degree F oven for 5 minutes.
Nutrition
Calories: 137kcal | Carbohydrates: 7g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 588mg | Potassium: 161mg | Fiber: 1g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 1mg
