Crab Cakes
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Well Plated · by Erin Clarke★ 5.0 (3)

Crab Cakes

NUTRITION · PER SERVING70M COOK
CAL 17%·PRO 47%
CARBS 20G23% OF CAL
1G FIBER0G ADDED0G INTRINSIC13G OTHER6G TOTAL SUGAR
FAT 18G48% OF CAL
2G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pan-fried crab cakes with a crispy Panko-coated exterior and loaded with lump crab meat. Flavorful and easy to make at home for appetizers or a main course.

mainamericanshellfish
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Nutrition & ingredients

Ingredients

serves 4
  • 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))
PREP
20M
SODIUM
1442MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.