Description
Golden Pan-Fried Crab Cakes – Tender, flavorful crab cakes with a perfect golden crust that holds together beautifully
Ingredients
- 14 ounces lump crabmeat, canned and well-drained
- 1 large egg, beaten
- 3 tablespoons mayonnaise
- 2 green onions, finely chopped
- 1/2 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon hot sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil for frying
Instructions
- Whisk together egg, mayonnaise, lemon juice, and hot sauce in a large bowl.
- Stir in green onions, parsley, salt, and pepper. Let sit 2 minutes.
- Gently fold in drained crabmeat, being careful not to break up large pieces.
- Add panko breadcrumbs and fold until mixture holds together when squeezed.
- Form into 8 patties using slightly damp hands. Refrigerate 15 minutes.
- Heat olive oil in a large non-stick skillet over medium heat.
- Cook patties in batches, 4-5 minutes per side until golden brown and crispy.
- Serve immediately while warm.
Notes
- Press all moisture out of crabmeat for best results
- Don’t overmix after adding breadcrumbs
- Can be made ahead and refrigerated up to 24 hours
- For baked version: brush with oil and bake at 400°F for 12-15 minutes, flipping once
- Prep Time: 20 minutes
- Cook Time: 15 minutes