Crab Cakes

These homemade crab cakes are perfect for a decadent appetizer or a main dish! Packed with crab and light on the filler, this is going to beat any restaurant crab cake you've had.

Course Main Dish

Cuisine American

Keyword crab

Prep Time 15

Servings people

Calories 577kcal

Author Nicole Johnson

Ingredients

½ cup mayo
1 large egg beaten
2 ½ teaspoons dijon mustard
2 teaspoons Worchestershire sauce
1 clove garlic minced
10 saltines crushed
16 ounces lump crab meat
½ cup panko bread crumbs
1 cup canola oil for frying
fresh lemon wedges for garnish and finishing

Instructions

Combine the mayo, egg, dijon, Worchestershire, and minced garlic. Stir until combined.
Add in crab meats and crushed crackers and gently stir until crab and crackers are moistened. Gently form into discs. You don't want to pack them too tightly. They should barely stay together and be quite moist.
Coat exterior top and bottom with panko.
Heat oil in a non-stick skillet over medium heat. Fry until golden brown. Flip and fry other side until golden.
Serve warm with roasted red pepper aioli and lemon wedges.

Nutrition