Ingredients for Cheesecake Factory Crab Cakes
- 1 lb. lump crabmeat
- 1/2 cup plain breadcrumbs
- 1/2 cup mayonnaise
- 1/4 cup finely chopped green onions
- 1/4 cup finely diced red bell pepper
- 1 large egg, lightly beaten
- 1/4 cup fresh parsley, finely chopped
- 1 1/2 teaspoons Old Bay Seasoning
- 1 tablespoon Dijon mustard
- 1/4 cup panko breadcrumbs
- 2 tablespoons vegetable oil
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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How to Make Cheesecake Factory Crab Cakes
- Gently combine mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, and pepper in a medium bowl.
- Add the bread crumbs and gently fold into the wet ingredients.
- Carefully fold in the lump crab meat, ensuring to keep large pieces intact.
- Form the mixture into 4-6 patties (depending on size preference).
- Heat olive oil in a large skillet over medium heat.
- Carefully place crab cakes in the skillet and cook for approximately 5 minutes per side, or until golden brown and heated through.
- Serve immediately with your favorite sides, such as lemon wedges, remoulade sauce, or a fresh salad.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
4g
Fat
2g
Carbs
2g
