Description
A classic crab cake recipe served with a zesty lemon aioli.
Ingredients
Scale
- 1 lb fresh crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 2 green onions, chopped
- 1 tbsp fresh parsley, chopped
- Oil for frying
Instructions
- In a bowl, combine crab meat, breadcrumbs, mayonnaise, egg, mustard, Worcestershire sauce, salt, black pepper, and cayenne.
- Gently fold in green onions and parsley.
- Form the mixture into cakes, about 2 inches in diameter.
- Chill the crab cakes for at least 30 minutes.
- Heat oil in a skillet over medium heat.
- Fry the crab cakes for 4-5 minutes on each side until golden brown.
- Drain on paper towels.
Notes
- For a spicier kick, add more cayenne pepper.
- Use lump crab meat for a better texture.
- Pair with a salad for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 80mg
Keywords: crab cakes, lemon aioli, seafood appetizer, gourmet recipe