| Total: | 1 hr 30 min |
| Prep: | 1 hr 15 min |
| Cook: | 15 min |
| Yield: | 12 to 16 petit cakes |
Ingredients
- 1 pound lump crab meat, approximately 2 to 2 1/2 cups
- 2 cups Japanese bread crumbs
- 2 eggs, well beaten
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 2 tablespoons parsley, minced
- 1/4 cup scallions, chopped
- 1 teaspoon Old Bay seasoning
- 1/2 cup heavy mayonnaise
Instructions
- Place crab meat in a mixing bowl along with 1 1/2 cups of the bread crumbs, the eggs, mustard, and other remaining ingredients. Mix gently, leaving the crab lumps as large as possible.
- Shape the mixture into 12 to 16 equal portions, ball up and flatten into a patty shape about 3/4 to 1-inch thick. Coat each patty with some of the remaining bread crumbs. Chill for at least 1 hour before cooking.
- Heat 1/4 cup cooking oil over medium heat. Saute each cake 2 to 2 1/2 minutes per side in the oil.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 156 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 9 g |
| Cholesterol | 57 mg |
| Sodium | 367 mg |
Reviews
I made these for a backyard BBQ with a bunch of friends and everyone loved them. Even the people who werent big fans of crab loved them. The panko really made a big difference.
I made this for a girls brunch. It was easy and everyone loved it (even my friend who doesn’t eat seafood!) I would like to try some kind of sauce to drizzle on it….Tarragon? Saffron? Roasted Red Pepper?
I used alaskan king crab – pricey but great flavor. I couldn’t find japanese bread crumbs (don’t even know what that is exactly), so I used plain bread crumbs. I was expecting very little cakes, instead they were rather large & I got 14 cakes total in this recipe – size very similar to what you might get in a restaurant for an appetizer portion. They were a hit & I ended up freezing some for another time. I also made a mango salsa & hot mustard sauce for accompiment – the mango salsa was a nice compliment to the crab flavor. I would definitely make this again.
Have made this simple recipe 3 times and have always had very good reviews. Use good lump crab meat. Keep crab cakes petite as instructed. No recipe for sauce but simple crab cake sauce or remoulade goes well with this dish.