Cranberry Crab Cakes
Transform your seafood dinners with these irresistible Cranberry Crab Cakes—a delightful twist on a classic! These golden, pan-seared patties combine tender, flaky lump crab meat with the surprising sweetness of dried cranberries for a flavor-packed dish. Enhanced with a touch of Dijon mustard, zesty lemon juice, and bold Old Bay seasoning, these crab cakes offer a perfect balance of savory and sweet. Held together with panko breadcrumbs for a light, crisp texture, they’re easy to make and ready in just 35 minutes, making them an elevated yet approachable option for weeknight dinners or special occasions. Serve them with a squeeze of fresh lemon or a dollop of cranberry aioli for a festive finishing touch. Perfect for seafood lovers, these cranberry crab cakes are guaranteed to impress!
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Ingredients
- 454 g lump crab meat
- 60 g dried cranberries
- 120 g panko breadcrumbs
- 60 g mayonnaise
- 15 g Dijon mustard
- 1 large egg
- 30 g green onions, finely chopped
- 15 ml lemon juice
- 5 g Old Bay seasoning
- 2 g black pepper
- 2 g salt
- 30 ml vegetable oil
Directions
Step 1
In a large mixing bowl, combine the lump crab meat, dried cranberries, and panko breadcrumbs. Gently mix to avoid breaking up the crab meat.
Step 2
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, egg, green onions, lemon juice, Old Bay seasoning, black pepper, and salt until fully combined.
Step 3
Pour the wet mixture into the large mixing bowl with the crab mixture. Gently fold everything together until just combined. Do not overmix.
Step 4
Form the mixture into 8 evenly-sized patties, about 2.5 cm thick. Place them on a parchment-lined baking sheet and refrigerate for 10–15 minutes to help them firm up.
Step 5
Heat the vegetable oil in a large, nonstick skillet over medium heat.
Step 6
Once the oil is heated, gently add the crab cakes to the skillet, 3–4 at a time, ensuring not to overcrowd. Sear for 3–4 minutes on each side, or until golden brown and heated through.
Step 7
Use a spatula to carefully remove the crab cakes from the skillet. Place them on a paper towel-lined plate to absorb excess oil.
Step 8
Serve the cranberry crab cakes warm with a wedge of lemon on the side or a dollop of tartar or cranberry aioli.
Nutrition Facts
| Serving size | (847.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1860.4 |
| Total Fat 90.2g | 0% |
| Saturated Fat 10.9g | 0% |
| Polyunsaturated Fat 19.0g | |
| Cholesterol 518.7mg | 0% |
| Sodium 4630.2mg | 0% |
| Total Carbohydrate 161.1g | 0% |
| Dietary Fiber 10.1g | 0% |
| Total Sugars 53.3g | |
| Protein 104.7g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 425.1mg | 0% |
| Iron 11.5mg | 0% |
| Potassium 1829.3mg | 0% |
Source of Calories