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Easy Homemade Crab Cakes

Crab Cake with Homemade Tartar Sauce seems like a fancy dinner recipe, but it actually an easy recipe. I love these cakes because they are light and buttery. They make a great holiday recipe.

5 from 1 reviews

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Ingredients

Crab Cakes

  • 1/2 lb special, backfin, lump or claw crab meat, check for any shell fragments
  • 3 Tablespoons Panko breadcrumbs, plus 1/2 cup more for coating the cakes
  • 1 green onion, chopped
  • 1 egg
  • 2 Tablespoons mayonnaise
  • 1 1/4 teaspoons Old Bay seasoning
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil, for pan frying

Serve with lemon slices and Homemade Tartar Sauce

Instructions

  1. In a large bowl mix together the crab meat, 3 tablespoons of Panko breadcrumbs, green onion, egg, mayonnaise, Old Bay seasoning and black pepper.
  2. Divide the mixture into four equal patties, and cover each with the remaining 1/2 cup of Panko breadcrumbs to form a crust.
  3. Heat up 1/4 cup olive oil in a skillet over medium high heat. Fry each cake for 3-5 minutes on each side, or until they are golden brown. As the pan gets hotter, it will take less time to fry.
  4. Serve with lemon slices and homemade tartar sauce.

Notes

You may be surprised this recipe has no salt. It actually doesn’t need it! The crab is salty enough and the lemon garnish provides enough acidity to balance out the richness of these cakes.