Pure and Simple Crab Cakes
These may not be the most budget friendly meal you will see on here, but they are definitely worth the splurge for a pound of lump crab meat. A simple crab cake with virtually no filler make for a light, delicious spring or summer meal. They are best served with a quick spicy remoulaude sauce. Go ahead, enjoy! They are good for you!
Pure and Simple Crab Cakes
Author/Source:
Abbi @ Onceamonthmom.com
Ingredients:
- 16 ounces lump crab meat
- 0.5 cup panko bread crumbs
- 0.25 cup flat leaf parsley, chopped
- 0.25 cup light mayonnaise
- 1 egg
- 0.25 tsp Old Bay seasoning
Directions:
In a large bowl, mix together all ingredients. Using an ice cream scoop, form 8 crab cakes, placing on a baking sheet. If preparing the same day, refrigerate for at least 1 hour. If freezing, proceed to freezing instructions. Heat a small amount olive oil in a large skillet and cook through for 3-4 minutes on each side until browned.
Freezing Directions:
Wrap crab cakes individually and place in gallon size freezer bags. To serve, thaw crab cakes, heat a small amount olive oil in a large skillet and cook through for 3-4 minutes on each side until browned.
Servings: 8
Nutritional Information: Serving Size = 1 crab cake. Calories – 123 , Total Fat – 4.4 g, Total Carbohydrates – 6.8 g, Protein – 13.3 g. Dietary Fiber: 0 g WW Plus Points: 3
**conversion chart image provided by Erik Spiekermann
Do you bake or fry these crab cakes. If baking, what temp, how long?
Mary
You should heat a small amount olive oil in a large skillet and cook through for 3-4 minutes on each side until browned
Best if fried in a cast iron skillet w/clarified butter. Just sayin’ . . . . if you’re gonna do it right . . . . might as well do it. I’m from Virginia and grew up catching, cooking and eating everything Blue Crab.
After you mix together and put on a baking sheet and refrigerate for an hour….then what? there are no instructions unless you are freezing them.
Heat a small amount olive oil in a large skillet and cook through for 3-4 minutes on each side until browned.
Old Bay seasoning, what are the ingredients? Can You help me out? Many Thanks.
http://www.amazon.com/gp/product/B000M1HQFY/ref=as_li_ss_tl?ie=UTF8&tag=onamomo-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000M1HQFY
Hi! When freezing, what do you wrap the crab cakes in before putting them in a gallon freezer bag?
I use plastic wrap which keeps them separate for freezing.
These look super awesome! Thanks for sharing!!
These look yummy! Do you know the cholesterol level on these?
Per serving, it is 109mg according to the nutrition calculator. If you are looking to reduce that level, I think these would hold together just fine with egg white only instead of the whole egg.
Help! It says form 8 crab cakes but than the servings are 4 at 1 cake per serving? Trying to stay on track with weight watchers and I’d like to be sure……..
Fantastic recipe. Made these for mother’s day. Make recipe exactly as directed. Makes 4 fabulous crabcakes. I will only use this recipe for crabcakes. I used jumbo lump crab. Cost a little more but was worth it. I made mashed red potatoes on the side,and fresh asparagus with bernaise sauce. better than a restaurant!
Marge – Glad you enjoyed and absolutely agree. It costs a little more but it’s worth it!
[...] this recipe for crab cakes and just had to try it. Firstly I was surprised to see how expensive lump crab [...]
I’ve made crab cakes many times and can’t wait to make these. I just might chop a scallion or two as an add in. :-)
Thank you! I have been trying to find a pretty pure crab cake recipe (hate fillers) and yours sounds just perfect. I’ll have to sub out the panko for something gluten free, but that won’t be hard. Thanks!
I’m going to try a gf panko that I saw at the store. What did you use and how did it turn out?
Nicole, I’ve made these adapted to our needs, I used almond meal instead of panko and it worked great! The GF Panko would be a great substitute as well.
How do you make everything stick together? Mine just fell apart:(
Did you include the egg and either refrigerate before trying to cook (or freeze if made ahead of time)? When you form the cakes, you should be able to form them into patties/cakes similar to a burger and refrigerating before cooking helps to keep them together.
Great recipe! Thanks. So-do you have a great remoulaude sauce recipe to top it with? Mighty fine.
I do not know of one we have on our site, but the one I make is similar to the recipe here: http://www.foodnetwork.com/recipes/sunny-anderson/deep-fried-oyster-po-boy-sandwiches-with-spicy-remoulade-sauce-recipe/index.html
[...] *adapted from this recipe from Once a Month Mom [...]
Or forego the crab and use tuna (in water and drained). I added some minced bell pepper and onion too! (I’ll admit that a recipe is merely a guide….the rest is art!)
I’m on day two of cooking! Cost me $170 at the grocery and I have enough food to feed my two football players AND not break the bank! I have some easy fix tuna patties out of it all……of the boys don’t get to them first!
This is a recipe that I have used for years. The only one I’ve used because it is the best. Pretty sure I got it from the back of the Old Bay Seasoning container.
This is very similar to my families receipe. We are from Chesapeake bay area. We add 1/2 to 1 teaspoon yellow mustard depending on the size of the receipe.
The mustard sounds like a great addition!
We don’t do mayo at our house as my husband won’t eat it. Do you think I could sub something? Maybe greek yogurt? Thoughts anyone?
Britani, I’m sad you don’t do mayo at your house. :) But yes yogurt would be a great substitute, just use plain.
I am too, Kelly…I like it but he won’t touch the stuff! I’m going to give it a whirl with the plain greek yogurt :)
Help!!! I accidentally added 1/2 cup of mayo instead of 1/4. Any suggestions? My cakes are currently chilling in the fridge.
I think they will be fine…maybe add more bread crumbs or dry ingredients.
This is a great recipe to customize for your own flavor pallet! We added a little lemon over the crab to freshen the flavor as it was 2 days old. Since we didn’t have a full 16 oz of dungeness, (from Central coast of CA) also added some finely minced celery and celery leaves and minced red onion. doubled up on the old bay and added a couple of pinches if sweet/hot red chile flakes from a local farmer. oh and freshly ground pepper!
After forming the patties we added a light sprinkle of the panko crumbs to each side. Now its not so simple, but it sure was good!!