Crab Cakes with a Bite
Spice up your seafood game with "Crab Cakes with a Bite," a zesty twist on the classic crab cake recipe. These golden, crispy patties are packed with lump crab meat, accented by finely diced jalapeño for a tantalizing kick, and brightened with fresh parsley, lemon zest, and a dash of hot sauce. Coated in panko breadcrumbs for an irresistibly crunchy crust, these crab cakes are pan-fried to perfection in just minutes. Perfect for an appetizer or a light main course, they pair beautifully with a squeeze of fresh lemon and a dollop of remoulade or your favorite dipping sauce. Ready in under 30 minutes, this bold and flavorful dish is ideal for seafood lovers seeking a little heat!
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Ingredients
- 16 ounces Lump crab meat
- 1 cup Panko breadcrumbs
- 0.5 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1 Egg
- 1 Jalapeño, finely diced
- 2 stalks Green onion, finely chopped
- 2 tablespoons Fresh parsley, finely chopped
- 1 teaspoon Lemon zest
- 1 teaspoon Hot sauce
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 tablespoons Vegetable oil (for frying)
- 4 Lemon wedges (for serving)
- 0.5 cup Remoulade or dipping sauce (optional)
Directions
Step 1
In a large mixing bowl, combine the crab meat, 3/4 cup of panko breadcrumbs, mayonnaise, Dijon mustard, egg, jalapeño, green onion, parsley, lemon zest, hot sauce, salt, and black pepper.
Step 2
Gently fold the ingredients together with a spatula or your hands to avoid breaking up the crab meat too much.
Step 3
Form the mixture into 8 equal-sized patties, about 1 inch thick.
Step 4
Spread the remaining 1/4 cup of panko breadcrumbs onto a plate. Lightly press each crab cake into the breadcrumbs, coating both sides for an extra-crispy crust.
Step 5
Heat the vegetable oil in a large skillet over medium heat. Once the oil is shimmering, place the crab cakes in the skillet, being careful not to overcrowd them.
Step 6
Cook the crab cakes for 3-4 minutes on each side, until golden brown and heated through. Flip gently with a spatula to maintain their shape.
Step 7
Transfer the crab cakes to a paper towel-lined plate to drain excess oil.
Step 8
Serve warm with lemon wedges on the side and your favorite remoulade or dipping sauce, if desired.
Nutrition Facts
| Serving size | (1030.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2348.5 |
| Total Fat 184.1g | 0% |
| Saturated Fat 22.5g | 0% |
| Polyunsaturated Fat 1.7g | |
| Cholesterol 573.5mg | 0% |
| Sodium 4865.4mg | 0% |
| Total Carbohydrate 87.5g | 0% |
| Dietary Fiber 8.4g | 0% |
| Total Sugars 15.0g | |
| Protein 97.2g | 0% |
| Vitamin D 48IU | 0% |
| Calcium 506.5mg | 0% |
| Iron 9.0mg | 0% |
| Potassium 2222.6mg | 0% |
Source of Calories