Ingredients for Crabby Crab Cakes
- 1 pound fresh lump crabmeat
- 1 large egg, beaten
- 1 tablespoon dijon mustard
- 2 tablespoons all-purpose flour, plus more for dredging
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 lemon, cut into wedges
- 1⁄4 teaspoon salt and 1⁄8 teaspoon black pepper
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How to Make Crabby Crab Cakes
- Gently combine crab meat, beaten egg, Dijon mustard, salt, pepper, and 2 tablespoons of flour in a medium bowl. Mix until just combined; do not overmix.
- Cover the bowl and refrigerate for at least 30 minutes (or freeze for 15 minutes) to allow the flavors to meld and the mixture to firm up.
- Shape the crab mixture into 4 equal-sized patties (about 3/4 inch thick).
- Place the crab cakes on a plate lined with plastic wrap. Cover with additional plastic wrap and refrigerate for another 15 minutes (or freeze until firm). This step helps prevent them from falling apart during cooking.
- Place extra flour on a plate for dredging.
- In a large 12-inch skillet, heat the vegetable oil and butter over medium heat. The butter should melt and foam subside before adding crab cakes.
- Gently dredge each crab cake in flour, tapping off any excess.
- Add crab cakes to the skillet.
- Cook for 5-8 minutes per side, or until golden brown and heated through, rotating as needed to ensure even cooking. Increase heat to medium-high during the last couple of minutes for a good crisp.
- Serve the crab cakes immediately with lemon wedges. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
0g
Fat
44g
Carbs
1g
