Classic crab cakes
89
- Prep Time20 mins
- Total Time45 mins
- Makes16 Crab cakes
Photo, John Cullen.
Use panko bread crumbs and a touch of Dijon to create this flaky and tender classic crab cakes recipe. There's even a make-ahead variation for busy days.
Ingredients
2/3 cup mayonnaise
1 egg, lightly beaten
1/4 cup finely chopped fresh parsley, or tarragon
1 tbsp Dijon mustard
1/2 tsp Tabasco sauce
440 g container lump crabmeat, drained and chopped
3/4 cup panko bread crumbs
1 tsp lemon juice
1 tsp smoked paprika
1 lemon, cut into wedges
Instructions
Preheat oven to 400F. Line a rimmed baking sheet with parchment paper. In a large bowl, whisk 1/3 cup of mayonnaise with egg, parsley, Dijon and Tabasco.
Gently stir in crab just until combined. Scoop out 1 heaping tbsp crab mixture, roll in panko, and form into 1-in.-thick cake. Repeat with rest of mixture. Place cakes on baking sheet 1/2 in. apart. Lightly spray or brush tops with oil.
Bake in centre of preheated oven for 10 to 12 min. Turn cakes over and continue baking until light golden, about 5 more min. Let stand on baking sheet for 5 min before removing to a large platter.
Whisk remaining mayonnaise, lemon juice and smoked paprika to make the aioli. Serve with lemon wedges alongside crab cakes.
Nutrition (per serving)
Calories 108, Protein 7g, Carbohydrates 1g, Fat 8g, Sodium 261mg.
Crab Cake Recipe Make-Ahead Tip:
Make cakes. Freeze on baking sheet until firm, 1 hour, then transfer to freezer bag. Bake from frozen in a 325F oven for 12 min per side.
Love crab cakes? These quick curried crab cakes are an easy weeknight dinner option.