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Crab Cakes Arte Culinario
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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. 
Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 409kcal
Author Mavi Graf

Ingredients

  • 500 grams crab meat
  • 2 garlic cloves finely chopped
  • 1/2 white onion medium size
  • 1/2 tsp natural sea salt
  • 1/2 cup mayonnaise
  • 1 cup Panko bread crumbs
  • 1 tbsp finely chopped parsley
  • 1 tsp 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
Nutritional information is provided as a courtesy and is not guaranteed to be accurate. It is created by online calculators and although we attempt to provide accurate nutritional information, the figures are only estimates.

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