Crab Cakes

Ingredients

• To serveLemon wedges
• 240 ml (1 cup)Light mayonnaise
• 10 ml (2 teaspoons)Sun-dried tomato paste
• 1 clove, finely mincedGarlic
• To tasteSalt and pepper
• A dashHot pepper sauce
• 454 g (1 pound)Lump crabmeat, picked through to remove shells and cartilage
• 75 g (½ cup)Celery, finely chopped
• 50 g (½ cup)Green onions, chopped
• 180 g (3 cups), divided; reserve 120 g (2 cups) for coatingPanko breadcrumbs
• 2 mediumEggs
• 80 ml (⅓ cup)Light mayonnaise
• 2.5 ml (½ teaspoon)Dijon mustard
• 30 ml (2 tablespoons)Seafood seasoning, such as Old Bay
• 1 dashHot pepper sauce
• 15 ml (1 tablespoon)Lemon juice
• 3 tablespoonsParsley, finely chopped
• 57 g (4 tablespoons)Butter

Instructions

1. 1

   Mix the crab cakes

   Combine the crabmeat, celery, green onions, eggs, 80 ml (⅓ cup) mayonnaise, Dijon mustard, seafood seasoning, a dash of hot pepper sauce, lemon juice, parsley and half of the breadcrumbs.

2. 2

   Shape the patties

   Form the mixture into patties about 7.5 cm (3 inches) across and set them aside.

3. 3

   Coat with panko

   Press the patties into the reserved breadcrumbs, covering their outsides.

4. 4

   Cook until crisp

   Either fry the patties in a hot frying pan with a couple of tablespoons of butter, or broil them on low until golden brown and crisp all over, about 6 to 8 minutes per side.

5. 5

   Keep them warm

   Keep the cooked crab cakes warm while you prepare the sauce, if using.

6. 6

   Mix the sauce

   Combine the 240 ml (1 cup) mayonnaise, sun-dried tomato paste, minced garlic, salt and pepper, and a dash of hot pepper sauce.

7. 7

   Serve with sauce

   Serve the crab cakes hot with a dollop of the mayonnaise topping.

What are crab cakes?

Crab cakes are patties made with crabmeat, seasonings and a binder, then browned until the outside is crisp. This version pairs sweet lump crab with celery, green onions and parsley, and gives the cakes a crunchy panko crust.

The recipe is labelled Italian, though crab cakes are found in many coastal cooking traditions and the method here is not distinctively Italian. The tomato-and-garlic mayonnaise adds a savoury, tangy topping, while lemon wedges brighten the rich plate.

Nutrition and macros by portion

The nutrition label shows one serving as written: 697 calories, 34g protein, 60g carbs, 36g fat.

The crab provides most of the protein, while the panko contributes much of the carbohydrate. Mayonnaise and butter account for much of the fat; serve a generous salad or vegetables alongside to balance the plate.

Choosing the crab and seasoning

Lump crabmeat: Pick through it carefully to remove any shell or cartilage, taking care not to break up the larger pieces too much.

Seafood seasoning: The recipe calls for two tablespoons, so measure it accurately; blends can vary in saltiness and strength.

Panko: The recipe divides the breadcrumbs between the crab mixture and the coating. Reserve the stated two cups for coating, and use the remaining cup in the mixture.

Keeping the patties together

Gentle mixing: Fold the ingredients together rather than mashing them, so the crab retains some texture.

Shaping: Make patties about 7.5 cm (3 inches) across and press them firmly enough to hold together. If the mixture feels loose, handle each patty carefully as you coat it rather than adding ingredients not listed.

Getting a crisp finish

Even coating: Press panko onto both sides and around the edges so the surface browns evenly.

Pan-frying: The method specifies a hot pan and a couple of tablespoons of butter, but does not give a frying time; watch for a golden, crisp exterior and turn the cakes carefully.

Broiling: Use the stated low setting and cook for about 6 to 8 minutes per side, checking for a golden, crisp surface.

Making the tomato mayonnaise

Sauce ingredients: Stir the cup of mayonnaise with sun-dried tomato paste, garlic, salt, pepper and a dash of hot pepper sauce.

Serving: Spoon a little over each hot cake, with extra lemon wedges alongside. The recipe treats the sauce as optional, so you can serve it at the table for diners to add as they like.

What to serve alongside

A crisp green salad or simply dressed vegetables make a fresh contrast to the buttery crust and creamy topping. For a more filling meal, serve the cakes with potatoes or bread and keep the lemon wedges within reach.

Recipe notes & tips

• Check the crabmeat carefully for shell and cartilage before mixing.
• Keep some larger crab pieces intact for a more textured centre.
• Measure out the two cups of panko for coating before adding breadcrumbs to the mixture.
• Press the coating on gently but evenly, especially around the edges.
• Turn the cakes carefully so the crumb coating stays in place.
• Serve with lemon wedges for a fresh, sharp finish.

Variations

• Extra lemon: Add another squeeze of lemon juice at the table.
• Herby topping: Stir a little extra chopped parsley into the mayonnaise sauce.
• Milder sauce: Leave out the hot pepper sauce in the mayonnaise.
• Crispier crust: Press the patties thoroughly into the reserved panko before cooking.
• Broiled option: Use the low broiler setting and cook for 6 to 8 minutes per side.

Common mistakes to avoid

• Leaving shell in the crab: Pick through the meat carefully before mixing.
• Using too much coating in the mixture: Reserve the specified two cups of panko for the outside.
• Breaking up the crab: Fold gently so the mixture keeps some texture.
• Loose patties: Shape and press them carefully, then handle gently while coating.
• Over-browning under the broiler: Use the low setting and check the cakes as they cook.
• Skipping the lemon: Serve wedges alongside to balance the rich topping and crust.

How to store

Refrigerate leftover crab cakes and sauce separately in covered containers, and eat within 2 days. Reheat the cakes in an oven until hot throughout; the coating may soften slightly after storage.

Frequently asked questions