Jumbo Lump Crab Cakes
Servings 8 crab cakes
Calories 246kcal
Ingredients
- 3 green onion chopped
- 1 Tbsp butter
- 1 1/4 tsp garlic salt divided
- 1 lb jumbo lump crab meat
- 1 2/3 cup panko breadcrumbs divided
- 1/2 cup grated Parmesan cheese divided
- 1/4 cup diced roasted red pepper
- 2 large eggs beaten
- 3 Tbsp mayonnaise
- 1 1/2 Tbsp Dijon mustard
- 1 Tbsp chopped Italian parsley
- 2 tsp seafood seasoning divided
- 1/2 tsp lemon pepper
- 4 Tbsp salted butter for frying (OR olive oil)
Instructions
- In a small skillet melt the butter. Add the chopped green onion and 1/4 tsp garlic salt. Saute for around 1-2 minutes or until softened. Remove from the heat.
- Add to a medium mixing bowl with 1 tsp garlic salt, crab meat, 2/3 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese, 1/4 cup diced roasted red pepper, beaten eggs, mayonnaise, Dijon, chopped parsley 1 1/2 tsp seafood seasoning and lemon pepper.. Gently mix until combined.
- Line a baking sheet with parchment paper. Use a 4 oz ice cream scoop to divide the crab mixture. Chill for 30 minutes.
- Mix together the remaining 1 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese and 1/2 tsp seafood seasoning. Gently roll each crab cake in the crumbs pressing onto the cakes.
- Heat a few drizzles of olive oil in a non stick skillet. Cook the crab cakes in batches 3 minutes per side until golden over medium-high heat. Add additional oil as needed. Press to 1 inch thickness after turning.
- Serve immediately.
Nutrition
Serving: 1cake | Calories: 246kcal | Carbohydrates: 10g | Protein: 16g | Fat: 15g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1231mg | Potassium: 196mg | Fiber: 1g | Sugar: 1g | Vitamin A: 441IU | Vitamin C: 7mg | Calcium: 140mg | Iron: 2mg