Active Time
25 Mins
Total Time
40 Mins
Yield
Serves 6 (serving size: 1 crab cake)

These unbeatable crab cakes are Nicole's go-to recipe. The sweet and flaky crab meat isn't overpowered with fillers, and the cake's texture is crunchy on the outside with a rich, tender center. 

How to Make It

Step 1

Heat 2 teaspoons of the olive oil in a large nonstick skillet over medium-high. Add onion, bell pepper, celery, salt, and pepper. Cook, stirring often, until slightly softened, about 3 minutes. Remove from heat, and let cool slightly.  

Step 2

While vegetable mixture cools, stir together mayonnaise, egg, parsley, mustard, lemon juice, Worcestershire, and hot sauce in a medium bowl until combined. Stir in vegetable mixture. Gently fold in crabmeat and 3/4 cup of the panko to combine. Form mixture into 6 patties. Dredge each patty in remaining breadcrumbs to coat.

Step 3

Preheat oven to 400°F. Heat 2 tablespoons of the oil in skillet over medium-high. Cook 3 crab cakes at a time, until golden brown, about 2 minutes per side. Transfer to a small rimmed baking sheet. Repeat with remaining 2 tablespoons oil and crab cakes.

Step 4

Bake crab cakes in preheated oven until cooked through and golden crisp, about 10 minutes. Serve with remoulade.

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