Try this Easy Crab Cakes recipe, or contribute your own.
- Carbohydrate 11.6515449445652 g
- Cholesterol 28.1101536216 mg
- Fat 2.48351381987171 g
- Fiber 1.1001133491649 g
- Protein 8.05811231415505 g
- Saturated Fat 0.450522329651488 g
- Serving Size 1 1 pattie (85g)
- Sodium 226.769663913656 mg
- Sugar 10.5514315954003 g
- Trans Fat 1.47521360343445 g
- Calories 103 calories
Step-by-step
- Add all the ingredients (except the olive oil) to a bowl and gently mix it all together.
- Form the crab mixture into patties, depending on how big you want the patties, I got 10 patties out of my mixture.
- In a skillet heat the olive oil over medium heat. Place the patties in the skillet, a few at a time, I did 5 at a time, and cook until golden brown, about 5 min per side. Gently flip them over and cook for another 5 minutes until golden brown. Repeat with remaining patties.
- Serve with your favorite side dish.
Mayonnaise functions as the primary structural binder in these patties, emulsifying the egg and breadcrumbs while adding moisture that prevents the delicate crustacean flesh from drying out under direct heat. Handling this mixture requires deliberate restraint because overworking the crab meat breaks the lumps down into a dense paste rather than preserving the flaky texture expected in a proper patty. Chill formed patties for thirty minutes in the refrigerator before they touch the pan, allowing the starches in the panko to hydrate fully and lock the shape against the thermal shock of hot oil. Fry them in batches over medium heat until a deep golden crust forms at the five-minute mark, maintaining adequate space in the skillet to ensure the oil temperature does not plummet. Leftover cooked crab cakes keep safely in an airtight container in the refrigerator for up to three days, though their internal moisture will naturally migrate outward and soften the crisp exterior during storage. Reviving those chilled leftovers requires skipping the microwave entirely in favor of a dry cast-iron skillet heated over medium-low flame for three minutes per side, which drives off surface condensation and regenerates the crunch without scorching the delicate proteins inside.
