Delicious Crab Cakes recipe coated in light, crispy panko breadcrumbs. Perfectly seasoned with herbs and spices, these baked crab cakes make for a great appetizer or dinner.
This delicious recipe has been generously shared by one of our Lovefoodie supporters, Meg Rutter.
Meg's a wonderful cook and she sure knows how to put smiles on her family's faces when she rustles up her tasty Crab Cakes.
For this recipe, we have used lump crab meat. It is a little more expensive than other crab meat, however, it has a much sweeter flesh and the texture is better.
These crab cakes are filled with a variety of seasonings and compliment the crab really well.
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We've also got a great tasting bacon and crab mac n cheese recipe for you to try!
So let's see how Meg makes her delicious crab cakes.
Recipe by Meg Rutter
Table of Contents 📋 hide
1) Prep Time
2) Cook Time
3) Yield
4) Ingredients
5) Instructions
6) Recipe Card
7) Delicious Crab Cakes
8) Delicious Shrimp and Seafood Recipes
Prep Time
5 minutes plus ½ hr chill time
Cook Time
5 - 10 minutes
Yield
15 large crab cakes or 30 appetizer size crab cakes. The smaller ones stay together a little easier.
Ingredients
2 x 1 lb Cans of Lump Crab Meat (I like the Super lump crab they sell at Sam's or Costco) but any lump crab meat will work.
2 -Large Eggs
4 Tablespoons Panko Bread Crumbs (with additional for dusting later)
⅔ Cup / 160 g Mayonnaise
2 teaspoons Grainy Mustard
2 Pinches of Pepper
2 Pinches of Cayenne Pepper
2 Pinches of Old Bay Seasoning
2 teaspoons Worcestershire
4 Tablespoons Chopped Parsley
1 Red Bell Pepper, finely chopped
Pinch of Kosher Salt
Olive oil
Instructions
1. Make sure crab meat is free of shells (the cans seldom have any shells, but check it out)
2. Mix the mustard, pepper, Old Bay seasoning and salt in the Worcestershire.
3. Add the spice mixture, chopped red pepper and parsley to the mayonnaise and mix well.
4. Beat egg and add to the above mixture.
5. Add Panko breadcrumbs to mixture and incorporate.
6. Gently fold in the lump crab meat. The mixture should be pretty moist but not so much that it won't hold its shape when formed into the desired size. If it falls apart completely, add a bit more Panko. The mixture will still be fairly loose when formed.
Once you shape the crab cakes, they need to be refrigerated for at least ½ hour, or longer if that works best with your timetable.
Note – because you are using lump meat, which is larger chunks of crab meat, it doesn’t really form cakes as easily as cheaper crab meat.
7. When ready to prepare, take the crab cakes from the refrigerator and cover both sides with Panko crumbs. This will be the final step to helping them hold their shape.
Sauté the crab cakes in olive oil until lightly browned on each side.
Finish in a 350 F / 180 C / Gas 4 oven for about 5 minutes (oil will be sizzling around the cakes).
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Delicious Crab Cakes
Yield: 15
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Delicious Crab Cakes recipe coated in light, crispy panko breadcrumbs. Perfectly seasoned with herbs and spices, these baked crab cakes make for a great appetizer or dinner.
Ingredients
- 2 lb x 1 Cans of Lump Crab Meat but any lump crab meat will work., I like the Super lump crab they sell at Sam's or Costco
- 2 - Large Eggs
- 4 Tablespoons Panko Bread Crumbs, with additional for dusting later
- ⅔ Cup / 160 g Mayonnaise
- 2 teaspoons Grainy Mustard
- 2 Pinches of Pepper
- 2 Pinches of Cayenne Pepper
- 2 Pinches of Old Bay Seasoning
- 2 teaspoons Worcestershire
- 4 Tablespoons Chopped Parsley
- 1 Red Bell Pepper, finely chopped
- Pinch of Kosher Salt
- Olive oil
Instructions
- Make sure crab meat is free of shells (the cans seldom have any shells, but check it out)
- Mix the mustard, pepper, Old Bay seasoning and salt in the Worcestershire.
- Add the spice mixture, chopped red pepper and parsley to the mayonnaise and mix well.
- Beat egg and add to the above mixture.
- Add Panko breadcrumbs to mixture and incorporate.
- Gently fold in the lump crab meat. The mixture should be pretty moist but not so much that it won't hold its shape when formed into the desired size. If it falls apart completely, add a bit more Panko. The mixture will still be fairly loose when formed.
- Once you shape the crab cakes, they need to be refrigerated for at least ½ hour, or longer. (Note - because you are using lump meat, which is larger chunks of crab meat, it doesn't really form cakes as easily as cheaper crab meat. –It tastes much better, however.
- When ready to prepare, take the crab cakes from the refrigerator and cover both sides with Panko crumbs. This will be the final step to helping them hold their shape.
- Sauté the crab cakes in olive oil until lightly browned on each side.
- Finish in a 350 F / 180 C / Gas 4 oven for about 5 minutes (oil will be sizzling around the cakes).
Nutrition Information:
Yield: 15Serving Size: 1
Amount Per Serving:Calories: 120Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 52mgSodium: 210mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 6g
Nutrition information isn’t always accurate
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