Description
Delicious and crispy crab cakes made with lump crab meat, fresh herbs, and a perfectly balanced seasoning blend. These golden patties are pan-fried to perfection and served with a tangy yogurt-based dipping sauce. A classic appetizer or main course that’s quick to prepare and sure to impress.
Ingredients
Scale
- 2 large eggs
- 4 finely chopped green onions (about ½ cup)
- 1 finely diced celery stalk (about ⅓ cup)
- 1 tablespoon finely chopped fresh parsley
- 3 tablespoons plain Greek yogurt or mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons Old Bay Seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- ⅛ teaspoon cayenne pepper
- 2 to 4 tablespoons dry breadcrumbs (divided)
- 1 pound lump crab meat, picked over to remove shells
- ½ cup Panko breadcrumbs
- ¼ cup canola oil or grapeseed oil (or similar neutral cooking oil)
- ½ cup nonfat plain Greek yogurt
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- Pinch kosher salt
- 2 to 3 dashes hot sauce (optional)
- ½ tablespoon chopped fresh parsley, cilantro, or basil (optional)
Instructions
- To keep the crab cakes warm between batches, preheat your oven to 250°F (120°C).
- In a large bowl, beat the eggs thoroughly. Add finely chopped green onions, diced celery, parsley, Greek yogurt or mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay Seasoning, kosher salt, freshly ground pepper, cayenne pepper, and 2 tablespoons of the dry breadcrumbs. Stir everything together until well combined.
- Gently fold in the lump crab meat, taking care not to break up the lumps to keep the texture intact.
- Check the mixture’s consistency; if it feels too wet to form patties, gradually add 1 to 2 more tablespoons of dry breadcrumbs until it holds together well.
- Spread the Panko breadcrumbs into a wide, shallow bowl for coating the crab cakes.
- Shape the crab mixture into 8 evenly sized patties. Lightly coat each patty in the Panko breadcrumbs, then place them onto a parchment-lined baking sheet. Refrigerate the patties for 30 minutes to help them firm up.
- Combine the nonfat Greek yogurt, lemon juice, Dijon mustard, pinch of kosher salt, hot sauce (optional), and chopped fresh herbs in a small bowl. Mix well and refrigerate until ready to serve.
- Line a large plate with paper towels and set it near your stove. Heat 2 tablespoons of your chosen oil in a large nonstick skillet over medium-high heat. Once the oil is hot but not smoking, carefully place the crab cakes in the skillet in a single layer, ensuring they don’t touch. Cook each side for 3 to 4 minutes until golden brown and crisp. Transfer the cooked crab cakes to the paper towel-lined plate to drain excess oil.
- Repeat cooking for the remaining crab cakes, transferring cooked ones to the preheated oven to keep warm. Serve warm with the prepared dipping sauce for an irresistible appetizer or main dish.
Notes
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 150mg
Keywords: Crab Cakes, Spicy Dip, Appetizer, Seafood