Ingredients
Scale
- 1 lb fresh lump crab meat
- 1/2 cup mayonnaise
- 1 cup breadcrumbs (plain or panko)
- 1 large egg
- 1 tbsp Dijon mustard
- 1 tsp Old Bay seasoning
- 2 green onions, chopped
- 1 tbsp lemon juice
- Oil for frying
Instructions
- In a large bowl, combine crab meat, mayonnaise, breadcrumbs, egg, Dijon mustard, Old Bay seasoning, green onions, and lemon juice. Mix gently until well-blended but still chunky.
- Form mixture into small patties (about 2 inches wide) and place on a parchment-lined baking sheet.
- Heat about 1/4 inch of oil in a large skillet over medium heat until shimmering.
- Fry patties in batches for about 4-5 minutes on each side or until golden brown.
- Transfer cooked crab cakes to paper towels to drain excess oil and serve warm.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer/Main
- Method: Frying
- Cuisine: Coastal
Nutrition
- Serving Size: 1 crab cake (85g)
- Calories: 210
- Sugar: 0g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 70mg