| Level: | Easy |
| Total: | 22 min |
| Prep: | 15 min |
| Cook: | 7 min |
| Yield: | 4 to 6 cakes, 16 fritters |
Ingredients
- 1 cup lump or backfin crabmeat
- 1 cup special crabmeat (small pieces white crabmeat)
- 1/2 cup mayonnaise
- 1/2 teaspoon freshly ground black pepper
- 1/2 lemon, juiced
- 1 1/2 cups panko bread crumbs
- Vegetable oil, for frying
Instructions
- If using a deep fryer, heat vegetable oil to 375 degrees F.
- In a bowl combine the crabmeat, mayonnaise, and pepper. Form into either 1-ounce balls for fritters or into 3-ounce cakes. Roll in the panko to evenly coat. Deep-fry the fritters in until golden brown, about 5 to 7 minutes or pan-fry the cakes in 1 to 2 inches of 375 degree F vegetable oil until golden brown and flip to brown on the other side about 3 to 4 minutes per side. Drain both on a tray lined with paper towels. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 5 servings |
| Calories | 404 |
| Total Fat | 34 g |
| Saturated Fat | 4 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 11 g |
| Cholesterol | 61 mg |
| Sodium | 463 mg |
Reviews
What. A. Disaster. They disintegrated. I was skeptical because of the lack of binding agent, but this was a mess.
fell apart in my hands, so added egg & bread crumbs – which worked great. recipe should say to drain crab & what to do with 1/2 lemon, juiced. can’t always watch show when making dinner.
Complete disaster. The fritters disintegrated about 30 seconds into cooking. Honestly there we absolutely no way the mixture was going to hold together. It was a waste of perfectly good, expensive crab meat.
Alton, I have tried other recipes of your in the past and they worked. This one did not bind together at all. Only one crab cake out of three sort of stayed crab cake shape. When I was done it looked like I had crab hash. An egg would have helped with the binding. I also threw in some chopped green onions. But the taste is great.
this sucks
Sorry Alton, this method is a failure. First there was no flavor/seasonings (try using a dash of Old Bay). Second it need a better binding agent, the mayo does not hold it firmly and all you are left with is crab mush. (will use egg white next time).
I can’t believe I’ve only made these once so far…They’re really the perfect bite of tasty crab!
My family and co-workers loved the Crab Cakes. Very simple recipe anyone could do. Just follow the directions and add an egg.
so simple, so delicious, so perfect! Thank you Alton!! I do add an egg, but you don’t have to. Perfect recipe! Serve with Remoulade, small salad and white wine….. Everyone loves this dish I have made it many times with excellent results!
They held together just fine in the pan and tasted great with a squeeze of fresh lime. just a simple crab cake recipe, nothing fancy