The Super Diabetes Site

Traditional Lump Crab Cakes

Written by

god

in

How to Make Traditional Lump Crab Cakes

For delicious, fresh crab cakes, look no further than your own kitchen. Be sure to splurge on jumbo lump crabmeat. This crab cake is all about the crab and has just enough breading and mayo to bind it together. Refrigerating for a half hour is really what keeps these minimally breaded crab cakes together and makes them supremely delicious.


10 min prep time


16 min cook time


7servings


1 crab cake

Print Recipe >

Step-By-Step Instructions:

  1. Combine all ingredients except the flour and canola oil in a large bowl and mix well. Shape the mixture into 7 crab cakes and set on a plate. Cover and refrigerate for 30 minutes to set.
  2. Heat the canola oil in a large 12-inch skillet (preferably cast iron) over medium heat. Dredge each crab cake with flour to lightly coat both sides. Add the cakes to the skillet and cook for about 4–5 minutes per side. Drain on paper towels.
pinterestfacebooktwittermail

Nutrition facts

7 Servings



  • Serving Size

    1 crab cake


  • Amount per serving



    Calories





    135

  • % Daily value*

  • Total Fat
    6g

    8%

    • Saturated Fat
      0.9g

      5%
    • Trans Fats
      0g

  • Cholesterol
    120mg

    40%

  • Sodium
    470mg

    20%

  • Total Carbohydrate
    6g

    2%

    • Dietary Fiber
      0g

      0%
    • Total Sugars
      1g

  • Protein
    14g

Ingredients

lump crabmeat (picked over to remove any cartilage and shells)
1 lbs

light mayonnaise
3 tbsp

dry breadcrumbs
3 tbsp

Dijon Mustard
2 tbsp

green onion (scallion) (minced)
3 tbsp

parsley (minced)
1 tbsp

Old Bay seasoning
1 tsp

crushed red pepper flakes
1/4 tsp

eggs
1

all-purpose flour
3 tbsp

canola oil
1 tbsp

More posts