By Reilly Meehan
Crab Cakes
1 step
Prep:35minCook:6min
Full of delicate crab, bright lemon and just enough to bind it together for the perfect, moist crab cake.
Updated at: Thu, 17 Aug 2023 05:11:11 GMT
Nutrition balance score
Good
Glycemic Index
58
Moderate
Glycemic Load
2
Low
Nutrition per serving
Calories223.7 kcal (11%)
Total Fat12.8 g (18%)
Carbs3.3 g (1%)
Sugars0.6 g (1%)
Protein22.7 g (45%)
Sodium1232.2 mg (62%)
Fiber0.5 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
-In a medium sauté pan, cook the onion and celery until they are softened and slightly caramelized, then allow to cool completely.
-In a large bowl, place one pound of the crab meat along with all the rest of the ingredients, including the cooled onion mixture. Gently mix everything until combined well.
-Add the second pound of crab meat and working very gently, combine the large chunks into the mixture, being careful not to break it up too much. Chill mixture for half an hour, or up to 4 hours.
-Divide the mixture into 8 or 10 even cakes, each about 1/3 cup worth, and shape into discs. Coat the top and bottom of each disc with panko or seasoned breadcrumbs, pressing breadcrumb into each side so it sticks well.
-Shallow fry the crab cakes in about 1/2 inch of oil on medium heat for about 3 minutes on each side, or until they are nicely golden brown on both sides and warm in the middle. -If working in batches, you can keep the first round of cakes warm in a 250* oven while cooking the second batch.
-Serve with lemon wedge and favorite sauce.
