Description
These crispy pan-fried crab cakes are packed with lump crab meat and coated in crunchy Panko breadcrumbs. Perfectly seasoned with Old Bay and a touch of cayenne, they’re easy to prepare at home and come with a refreshing yogurt-based dipping sauce.
Ingredients
For the Crab Cakes
- 2 large eggs
- 4 finely chopped green onions (about ½ cup)
- 1 finely diced celery stalk (about ⅓ cup)
- 1 tablespoon finely chopped fresh parsley
- 3 tablespoons plain Greek yogurt or mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons Old Bay Seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- ⅛ teaspoon cayenne pepper
- 2 to 4 tablespoons dry breadcrumbs, divided
- 1 pound lump crab meat, picked over to remove shells
- ½ cup Panko breadcrumbs
- ¼ cup canola oil or grapeseed oil (or similar neutral cooking oil)
For the Dipping Sauce (Optional)
- ½ cup nonfat plain Greek yogurt
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- Pinch kosher salt
- 2 to 3 dashes hot sauce (optional)
- ½ tablespoon chopped fresh parsley, cilantro, or basil (optional)
Instructions
- Preheat oven: Preheat your oven to 250°F to keep the crab cakes warm between batches.
- Mix wet ingredients: In a large bowl, beat the eggs. Add the finely chopped green onions, diced celery, parsley, Greek yogurt (or mayonnaise), Dijon mustard, Worcestershire sauce, Old Bay seasoning, kosher salt, ground black pepper, cayenne pepper, and 2 tablespoons of dry breadcrumbs. Stir well to combine all ingredients evenly.
- Add crab meat: Gently fold in the lump crab meat, taking care not to break up the meat too much to preserve the texture.
- Adjust consistency: Assess the mixture’s consistency. If it is too wet or loose to form patties, gradually add 1 to 2 more tablespoons of dry breadcrumbs to help bind the mixture.
- Coat with Panko: Spread the Panko breadcrumbs in a wide, shallow bowl. Shape the crab mixture into 8 even patties. Lightly coat each patty in the Panko breadcrumbs and transfer them to a parchment-lined baking sheet. Refrigerate the patties for 30 minutes to firm up.
- Prepare dipping sauce: In a small bowl, combine the nonfat Greek yogurt, lemon juice, Dijon mustard, pinch of kosher salt, hot sauce if using, and chopped fresh herbs. Stir well and refrigerate until serving.
- Cook crab cakes: Line a large plate with paper towels and set near your stove. Heat 2 tablespoons of neutral oil (canola or grapeseed) in a large nonstick skillet over medium-high heat. Once the oil is hot but not smoking, carefully add the crab cakes in a single layer without overcrowding. Cook each side for 3 to 4 minutes until golden brown and crispy. Transfer cooked crab cakes to the paper towel-lined plate to drain excess oil.
- Keep warm & serve: Place cooked crab cakes in the preheated oven at 250°F to keep warm while cooking the remaining batches. Serve hot with the prepared dipping sauce.
Notes
- TO STORE: Refrigerate leftover crab cakes in an airtight container for up to 2 days.
- TO REHEAT: Warm leftovers in a 300ºF oven or in a skillet over medium-low heat. They can also be enjoyed cold or at room temperature.
- TO FREEZE: Store cooked or uncooked crab cakes in the freezer for up to one month. Thaw in the refrigerator before reheating or cooking.
