Crab Cakes Recipe

Ingredients

• 1/2 pound crab meat, (227g, 8 ounces)
• 1 1/2 cup panko bread crumbs, (114g) divided
• 1 large egg
• 2 tablespoons mayonnaise, (30ml)
• 1 tablespoon Dijon mustard, (15ml)
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup red bell peppers, (37g) finely diced
• 2 tablespoons minced red onions, (17g)
• 1 tablespoon chopped chives, (2g)
• 2 tablespoons vegetable oil, (30ml)
• 1 lemon, cut into 8 wedges

Instructions

1. Combine crab meat, 1 cup bread crumbs, egg, mayonnaise, mustard, salt, pepper, bell peppers, onions, and chives in a medium bowl.
2. Divide crab mixture into four portions, about 1/2 cup packed or 4 ounces. Form into compact cakes, 3-inches wide and 1-inch thick.
3. Add 1/2 cup of bread crumbs into a shallow bowl. Gently press and coat each crab cake with breadcrumbs.
4. Heat a large nonstick saute pan over medium heat. Add vegetable oil, once the oil is hot add the crab cakes to the pan.
5. Cook until the surface is golden brown and crispy, about 5 minutes on each side.
6. Serve crab cakes with lemon slices or sauce of choice.

Nutrition Facts