Crab Cake Recipe
Servings: 4 patties
Calories: 381kcal
Ingredients
- 3 tablespoons butter divided
- ½ onion chopped
- ¼ cup mayonnaise
- ¼ cup plain dry breadcrumbs
- 1 egg large
- ¾ teaspoon crab seasoning (such as Old Bay)
- ½ teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon granulated sugar
- 14 ounces lump crabmeat drained
- ¼ cup panko breadcrumbs
- 2 tablespoons oil divided
Instructions
- Heat ½ tablespoon of butter and 1 tablespoon of oil in a large skillet until foamy, then add the chopped onion and saute (stirring) until tender and translucent (about 5 minutes).
- Remove from the heat and transfer to a large bowl, along with the mayonnaise, dry breadcrumbs, egg, crab seasoning, Dijon mustard, salt, and sugar.
- Stir to combine.
- Add the crabmeat, and toss (very gently) to combine, being careful not to break up the lumps.
- Divide the mixture into 4 equal portions, shaping into patties.
- Coat each patty lightly in panko and place on a wire rack.
- Chill (uncovered) in the fridge for 30 minutes minimum.
- Heat the remaining 2 ½ tablespoons of butter and 1 tablespoon of oil together in a large skillet over medium-low heat until shimmering.
- Saute the crabcakes until golden brown on the bottom (approx. 5 minutes), then flip and brown on the other side (approx. 5 minutes more).
Nutrition
Serving: 1crab cake | Calories: 381kcal | Carbohydrates: 10g | Protein: 21g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 111mg | Sodium: 1231mg | Potassium: 267mg | Fiber: 1g | Sugar: 2g | Vitamin A: 365IU | Vitamin C: 8mg | Calcium: 82mg | Iron: 1mg