How to Make Homemade Crab Cakes | Crab Cake Recipe | North Coast Seafoods

crab meat

🥗Healthier: imitation crab

💰Cheaper: canned tuna

Imitation crab is lower in calories, while canned tuna is often more affordable.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds protein.

Remove the crust from the bread as if making a peanut butter and jelly sandwich.

Cut the bread into thin strips and then into small cubes.

In a bowl, combine the beaten egg, mayonnaise, Dijon mustard, Old Bay seasoning, fresh parsley, Worcestershire sauce, kosher salt, and white pepper to create a base mixture.

Add the bread cubes to the base mixture and fold gently to combine.

Open the can of crab meat and squeeze out excess moisture by pushing on the lid.

Gently break up the crab meat and fold it into the base mixture carefully to avoid breaking up large pieces.

Cover the mixture and chill for at least one hour, or up to two to three days ahead of time.

Form the mixture into cakes using a small can or a measuring cup for portioning.

For mini crab cakes, spray a sheet pan and form 24 small one-ounce balls using a heaping tablespoon as a guide.

Chill the formed cakes before baking.

Pat each cake into panko crumbs to coat.

Heat canola oil in a skillet over medium-high heat until shimmering.

Pan-fry the cakes for about two minutes on each side until golden brown.

Transfer the skillet to the oven to finish cooking the crab cakes.

Prepare a dipping sauce by mixing mayonnaise, Dijon mustard, lemon zest, lemon juice, and fresh chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens