Easy Crab Cake

Melanie L

This crab cake is so easy to make; it requires ingredients that you may already have in your pantry—packed with juicy crab meat, flaky crumbs, and delicious seasoning.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Inactive time 1

Course Appetizer, Side Dish, Snack

Cuisine American

Servings people

Ingredients

1 lb Crab meat lumps
1 Egg
6 tbsp Panko breadcrumbs (divided)
1 tsp Creole seasoning
2 tbsp Mayo
1 tsp Dijon mustard
1 tbsp Parsley

Honey Mustard Orange Dressing

1/3 cup Fresh orange juice add some pulp
3 tbsp Extra virgin olive oil
1 tbsp Honey mustard or (1/2 tbsp honey and 1/2 tbsp dijon mustard)
1 tbsp Apple cider vinegar
Pinch of salt

Instruction: Combine everything in a small jar, mix well and refrigerate.

Instructions

In a bowl, combine crab meat, 3 tbsp panko, creole and old bay seasoning, parsley, mayo, and mustard.
Beat the egg separately. When well scrambled, add it to the crab mixture.
Mix the crab cake mixture, but do not over-mix.
Refrigerate for up to 1 hour, then form 4 patties. Cover each crab cake with the remaining breadcrumbs.
On a greased baking sheet, air-fry at 375F for 8-10 minutes. If using broil, cook for 12-16 minutes (or until lightly brown).

Notes

-Serve it over summer salad and my honey mustard dressing (Recipe in separate card).

-For the best crab cake, use fresh lump crab meat, none of that imitation crab.

-Also, before forming the crab cake patties, I like to refrigerate the mixture for up to 1 hour. This helps prevent them from falling apart while forming the patties.

-You can also air fry or broil the crab cakes; the choice is yours.

Did you make this recipe?

Tag @melshealthybowl on instagram and hashtag it #melshealthybowl.

Keyword fresh seafood, Lump crab, pescatarian