BEST CRAB CAKE RECIPE - HOW TO MAKE CRAB CAKES
Crab cakes are always in the appetizers sections of fancy seafood restaurants. So a lot of people are intimidated to make them at home. DON'T BE. They're so easy—literally anyone can do it. Here's everything you need to know.
Provided by Lindsay Funston
Categories low sugar nut-free 30-minute meals appetizers dinner seafood
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 8
Number Of Ingredients 13
Steps:
- In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper. In a medium bowl, stir together crabmeat, panko, and parsley. Fold in mayo mixture, then form into 8 patties. In a large skillet over medium-high heat, coat pan with oil and heat until shimmering. Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side. Serve with lemon and tartar sauce.
BAKED CORN AND CRAB CAKES (OVEN OR AIR FRYER!) - SKINNYTASTE
Steps:
- In a large bowl, combine corn, crushed crackers, eggs, scallions, pepper, mayo, yogurt, parsley, lemon juice, salt and pepper.
- Mix well, then fold in crab meat, careful not to over mix so the crab remains in large chunks.
- Gently shape into 8 patties using a 1/2 cup measuring cup.
- Chill in the refrigerator at least 1 hour before baking.
- Preheat oven to 425F. Grease a baking sheet with cooking spray.
- Bake about 24 to 28 minutes turning halfway, or until golden brown.
- Air Fryer Method
Nutrition Facts : ServingSize 1 crab cake, Calories 97 kcal, CarbohydrateContent 7.5 g, ProteinContent 11 g, FatContent 3 g, SaturatedFatContent 0.5 g, CholesterolContent 73 mg, SodiumContent 385 mg, FiberContent 1 g, SugarContent 1.5 g
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