20 mintime
Easydifficulty
4Servings
—Rating
Nutrition facts
300 kcalCalories
22 gProtein
8 gCarbs
18 gFat
Per serving · Approximate values estimated by AI
Quick & Easy Crab Cakes
70% authentic · American
A simplified crab cake recipe that uses less filler and comes together quickly for a weeknight meal.
Ingredients
Servings4
- Crab meat (canned or fresh)12 ounces
- Mayonnaise3 tablespoons
- Lemon juice1 tablespoon
- Worcestershire sauce1 teaspoon
- Dijon mustard1 teaspoon
- Egg1 large
- Breadcrumbs (plain)1/4 cup
- Fresh dill, chopped1 tablespoon
- Olive oil2 tablespoons
- Salt1/4 teaspoon
- Black pepper1/8 teaspoon
Steps
- 1
Drain and gently flake the crab meat.
- 2
In a bowl, combine mayonnaise, lemon juice, Worcestershire sauce, Dijon mustard, and egg. Whisk until smooth.
- 3
Stir in breadcrumbs, chopped dill, salt, and pepper.
- 4
Gently fold in the flaked crab meat.
- 5
Form the mixture into 8 small patties.
- 6
Heat olive oil in a skillet over medium-high heat.
- 7
Cook the crab cakes for 3-4 minutes per side, until golden brown and cooked through.
- 8
Serve hot.
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