| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 20 min |
| Yield: | 16 cakes |
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup panko (Japanese breadcrumbs)
- 2 teaspoons seafood seasoning, such as Old Bay
- 1 teaspoon ground ginger powder
- 1 teaspoon hot sauce, such as Tabasco
- 1 teaspoon ground white pepper
- 1 egg
- 1 pound lump crab, picked
- Flour, for dusting
- 3 tablespoons grapeseed oil, 1 ounce at a time
- Juice of one lemon
Instructions
- In a mixing bowl, mix the mayonnaise, panko, seafood seasoning, ground ginger, pepper and egg until thoroughly mixed. Finally, add the crab and blend, being careful not to break up the lumps. Let the crab cake mixture refrigerate and bind for 30 minutes to 1 hour. Next, portion the crab into 2 ounce cakes and lightly dust with flour. Saute over medium heat in a saute pan with grapeseed oil until golden brown on the first side. Then flip and repeat on the second side. Repeat the process until all the cakes have been cooked. Finish with the lemon juice. Keep refrigerated and covered.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 108 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 6 g |
| Cholesterol | 35 mg |
| Sodium | 132 mg |
Reviews
These crab cakes are as easy to make as they are delicious! Crab cakes are my go-to appetizer if available in restaurants, so I’ve had my share from a number of places. I’ve never had any better than these. I watched an episode of Restaurant Impossible, and Robert shared this recipe to improve the restaurant’s offerings and business. I immediately grabbed my phone and saved it in my app. Recipe comes together well with lump crab meat from Costco. Try it!
So good and easy to make
Amazing!!!!!!
Great easy recipe! I used all the ingredients listed above in Robert’s recipe but used vegetable oil instead of grape seed oil because local grocery did not have in stock….all sold out!
I made a home made remoulade sauce to top and served it with a kicked up Lemon Risotto that Rachael Ray made on her Cooking show that day along with Tyler Florence’s Butternut Squash Coleslaw with Honey Nut Goat Cheese dressing but without the butternut squash. Great combination! My wife I and I ate like we were at a Top Notch 5 Start Restaurant, Enjoy, Eat Well and Live Longer!
I made a home made remoulade sauce to top and served it with a kicked up Lemon Risotto that Rachael Ray made on her Cooking show that day along with Tyler Florence’s Butternut Squash Coleslaw with Honey Nut Goat Cheese dressing but without the butternut squash. Great combination! My wife I and I ate like we were at a Top Notch 5 Start Restaurant, Enjoy, Eat Well and Live Longer!
They Taste great and the servings are huge! Had dinner at the Cap’n and the Cowboy the night of this airing and they have kept the place looking great and the crab cakes are very meaty! Mr Irvine you have done an amazing job turning this restaurant into a top dinning establisment in Port Charlotte FL, Thank You!