Crab Cakes
These classic crab cakes are crispy on the outside, tender and flavorful on the inside, and packed with sweet lump crab meat. Lightly bound and pan-seared to golden perfection, they’re easy enough for a weeknight but elegant enough for entertaining.
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Ingredients
- 1/2 pound lump crab meat
- 1/2 cup Mayonnaise
- 3 tbsp Plain bread crumbs
- 1 tbsp Flour
- 1 tbsp Butter, melted
- 1/2 tsp Old bay seasoning
- 3 tbsp Green onions (about 2)
- 2 tbsp Butter (for seasoning the pan)
Instructions
- In a large mixing bowl, combine the crab, mayonnaise, breadcrumbs, flour, melted butter, old bay, and green onions.
- Separate the crab mixture into 8 portions and flatten each portion to a patty that is about 3 inches in diameter and 1/2 inch thick.
- Cover and refrigerate the crab patties for at least 20 minutes. (up to 24 hours)
- Melt 2 tbsp of butter in a large cast iron skillet over medium heat.
- Once the butter in the skillet is hot, sear the crab cakes for 3-4 minutes, or until golden brown.
- Flip and sear the other side for 3-4 more minutes.
- Once both sides are golden brown, remove from the skillet and serve.
Nutrition
Serving: 2crab cakesCalories: 375kcal
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