It doesn’t get easier than our Crab Cake recipe! With just a few ingredients and five minutes of prep time (the other hour is fridge time), we think you’ll have this dish in heavy rotation. It’s a great holiday dish, but you can enjoy it all year long.
1 hour, 20 mins
- 1 pound lump crab meat
- 3/4 cup panko bread crumbs
- 1 egg (beaten)
- 1/2 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon fresh lemon juice
- 2 teaspoons hot sauce
- 1/4 teaspoon salt
- 1 1/2 teaspoons chopped parsley
- 1/4 cup canola oil
In a mixing bowl, gently combine crab meat and panko. Set aside.
In a separate bowl, combine remaining ingredients. Gently fold sauce into crab. Cover and refrigerate for about an hour.
On medium, heat oil in a large skillet until simmering. Cook cakes until golden brown on each side, about three minutes.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.