How To Fry Crab Cakes
Ready to fry some awesome crab cakes? Check out this guide with simple steps and delicious ingredients for seafood goodness.
Servings: 8 crab cakes
Calories: 171kcal
Ingredients
- 8 ounces lump crab meat drained
- ½ cup breadcrumbs
- ½ cup green onions diced
- ¼ cup mayonnaise
- 1 Tablespoon Dijon mustard
- 1 Teaspoon Worcestershire sauce
- 1 large egg
- 1 teaspoon Italian seasoning
- ½ teaspoon Old Bay Seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 Tablespoons vegetable oil for frying
Optional
- ½ cup tartar sauce for serving
- Fresh parsley for topping
- Diced green onion for topping
Instructions
- Add crab meat, breadcrumbs, green onions, mayo, mustard, Worcestershire, egg, and seasonings to a mixing bowl and mix until well combined. (A spatula works best).
- Separate the mixture into eight equal balls and shape into patties (about ¾-inch thick).
- Add oil to the frying pan and heat to medium-high heat.
- Add crab cake patties to the preheated pan and cook for five minutes on each side until golden brown.
- Place the patties on paper towels to get any excess grease.
- Remove from heat and serve.
Notes
Store the crab cakes in an airtight container in the refrigerator. The crab cakes can be frozen for up to two months. Thaw in the refrigerator.
Nutrition
Serving: 1 | Calories: 171kcal | Carbohydrates: 8g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Cholesterol: 55mg | Sodium: 472mg | Fiber: 1g | Sugar: 1g