Easy Crab Cakes: An Arte Culinario Recipe
These easy crab cakes are delicious as an appetizer or as a light lunch served with edible flowers.
Servings: 4 servings
Calories: 409kcal
Ingredients
- 500 grams crab meat
- 2 garlic cloves finely chopped
- 1/2 white onion medium size
- 1/2 teaspoon natural sea salt
- 1/2 cup mayonnaise
- 1 cup Panko bread crumbs
- 1 tablespoon finely chopped parsley
- 1 teaspoon finely chopped dill
- 2 eggs beaten
- Cooking oil as needed
- 1 egg wash
Instructions
- Mix all ingredients together. Let this mixture rest in the refrigerator for at least 30 minutes before making the patties.
- Scoop tablespoons full of mixture and round them out to make patties, cover
- Dunk into egg wash, then on panko bread crumbs, then on to the hot cooking oil, about 1 minute on each side, until they are golden brown.
Notes
- Drain the crab cakes on paper towels to remove some of the cooking oil.
- You can prepare the mixture and form the patties up to one day in advance. Then just fry them before serving.
- You can make them ahead and freeze or keep them in an airtight container for up to 2 days. Just warm them up when you need them in a pre-heated oven at 170°C (375°F) for 15 minutes
Nutrition
Calories: 409kcal | Carbohydrates: 13g | Protein: 29g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 187mg | Sodium: 1671mg | Potassium: 350mg | Sugar: 2g | Vitamin A: 305IU | Vitamin C: 11.5mg | Calcium: 109mg | Iron: 2.2mg