Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
4
Low
Nutrition per serving
Calories143.6 kcal (7%)
Total Fat7.7 g (11%)
Carbs5.8 g (2%)
Sugars0.8 g (1%)
Protein12.1 g (24%)
Sodium717.9 mg (36%)
Fiber0.5 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 poundcrab meat
lump or claw meat
½ cupbreadcrumbs
plus extra for coating
¼ cupmayonnaise
1egg
1 tablespoonDijon mustard
1 tablespoonWorcestershire sauce
¼ cupgreen onions
chopped, or chives
¼ cupred bell pepper
chopped, optional
¼ teaspoonseasoning
or to taste
salt
to taste
pepper
to taste
pepper
Vegetable oil
for frying
Instructions
Step 1
In a large bowl, gently pick through the crab meat to remove any shells or cartilage. Be careful not to break up the crab meat lumps.
Bowl
crab meat1 poundStep 2
In a separate bowl, combine the breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, chopped green onions (and red bell pepper if using), Old Bay seasoning, salt, and pepper. Mix these ingredients well.
Bowl
Spatula
Dijon mustard1 tablespoon
mayonnaise¼ cup
red bell pepper¼ cup
egg1 
Worcestershire sauce1 tablespoon
seasoning¼ teaspoon
salt
pepperpepper
breadcrumbs½ cupStep 3
Gently fold the crab meat into the breadcrumb mixture, being careful not to overmix. You want to keep the crab meat as intact as possible.
BowlSpatulaDijon mustard1 tablespoonmayonnaise¼ cupred bell pepper¼ cupegg1 Worcestershire sauce1 tablespoonseasoning¼ teaspoonsaltpeppercrab meat1 poundpepperbreadcrumbs½ cupStep 4
4. Shape the mixture into crab cake patties, typically 2-3 inches in diameter and about 1/2 to 3/4 inch thick. You can coat them with extra breadcrumbs for a crispy exterior.
Step 5
5. Refrigerate for 30 - 45 minutes or the freezer for 15 minutes.
FridgeCoolStep 6
6. Heat vegetable oil in a skillet over medium-high heat. Once the oil is hot, carefully place the crab cakes in the skillet. Cook for about 4-5 minutes on each side or until they are golden brown and heated through.
Skillet
CooktopHeat
Vegetable oilStep 7
7. Remove the crab cakes from the skillet and drain them on paper towels to remove excess oil.
Baking sheet
Paper TowelStep 8
8. Serve the crab cakes hot with your choice of dipping sauce, such as tartar sauce or a remoulade sauce, and garnish with lemon wedges and fresh herbs.
