Crab Cakes

Name: Crab Cakes
Total time: 70 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 2 large eggs; 4 finely chopped green onions (about ½ cup); 1 finely diced celery stalk (about ⅓ cup); 1 tablespoon finely chopped fresh parsley; 3 tablespoons plain Greek yogurt (or mayonnaise); 1 tablespoon Dijon mustard; 1 tablespoon Worcestershire sauce; 1 ½ teaspoons Old Bay Seasoning; ½ teaspoon kosher salt; ¼ teaspoon freshly ground pepper; ⅛ teaspoon cayenne pepper; 2 to 4 tablespoons dry breadcrumbs (divided); 1 pound lump crab meat (picked over to remove shells); ½ cup Panko breadcrumbs; ¼ cup canola oil (or grapeseed oil or similar neutral cooking oil); ½ cup nonfat plain Greek yogurt; 2 teaspoons freshly squeezed lemon juice; 1 teaspoon Dijon mustard; Pinch kosher salt; 2 to 3 dashes hot sauce optional; ½ tablespoon chopped fresh parsley cilantro (or basil (optional))

Super loaded with lump crab meat, these crispy pan-fried crab cakes have a Panko-coated exterior and are easy to make at home!

⏱️ 70 min 🔪 Prep: 20 min 🔥 Cook: 20 min 📊 Medium 👁️ 7 views

👨‍🍳 Start Cooking

Foto: Well Plated

Ingredients

4 servings

2 large eggs
4 finely chopped green onions (about ½ cup)
1 finely diced celery stalk (about ⅓ cup)
1 tablespoon finely chopped fresh parsley
3 tablespoons plain Greek yogurt (or mayonnaise)
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 ½ teaspoons Old Bay Seasoning
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
⅛ teaspoon cayenne pepper
2 to 4 tablespoons dry breadcrumbs (divided)
1 pound lump crab meat (picked over to remove shells)
½ cup Panko breadcrumbs
¼ cup canola oil (or grapeseed oil or similar neutral cooking oil)
½ cup nonfat plain Greek yogurt
2 teaspoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
Pinch kosher salt
2 to 3 dashes hot sauce optional
½ tablespoon chopped fresh parsley cilantro (or basil (optional))

Steps

To keep the crab cakes warm between batches, preheat the oven to 250°F.
In a large bowl, beat the eggs. Add the green onions, celery, parsley, yogurt (or mayo), Dijon, Worcestershire, Old Bay, salt, black pepper, cayenne, and 2 tablespoons of the dry breadcrumbs. Stir to combine.
Add the crab meat. Fold it in gently, being careful not to break up the meat too much.
Judge the consistency; if the mixture is too wet and loose to form into patties, add 1 to 2 more tablespoons of the dry breadcrumbs as needed.
Spread the Panko breadcrumbs into a wide, shallow bowl.
Shape the crab mixture into 8 patties. Lightly coat in the Panko breadcrumbs, transferring them to a parchment-lined baking sheet as you go. Refrigerate for 30 minutes.
Make the dipping sauce: stir together the yogurt, lemon juice, Dijon, salt, hot sauce, and parsley. Refrigerate until ready to serve.
Line a large plate with paper towels and set near the stove. In a large nonstick skillet, heat 2 tablespoons of the oil over medium high heat. Once the oil is hot (but not smoking), carefully lower in the crab cakes in a single layer, ensuring they do not touch. Cook until golden on the first side, 3 to 4 minutes, then flip and continue cooking on the other side until golden and crisp, 3 to 4 minutes more. Transfer to the paper towel lined plate.
Repeat with the remaining crab cakes, transferring them to the oven to keep warm as desired. Serve with the dipping sauce.