The perfect light summer meal, crab cakes are actually fairly easy to make, so you should not be apprehensive about trying these at home. You simply mix together the ingredients, form them into patties, and pan fry until golden. Oh, how I love to treat myself to an easy (yet upscale) restaurant-quality meal at home! Great for entertaining houseguests as well.
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
My Go-To Canned Seafood: Vital Choice
If you feel like it’s hard to get good-quality seafood where you live, I want to make sure you know about Vital Choice. They’re a reliable source for wild seafood and organic fare, harvested from healthy, well-managed wild fisheries and delivered to your door! You can get everything from tuna to sablefish, wild shrimp to lobster, halibut, and also canned seafood (including crab!). AND you don’t have to question the quality or source. And now for that yummy recipe…
Easy Homemade Crab Cakes
Ingredients
- 2 6 ounce cans fancy white lump crab meat (drained)
- 2 eggs (lightly beaten)
- 1 small green onion (trimmed and diced (white and green parts), I used culinary scissors)
- 2 tablespoons pimentos (diced, sold jarred)
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- pepper (to taste)
- 1/2 cup whole-wheat breadcrumbs (for the mixture, regular style, not panko (I buy 365 brand))
- 1/3 cup whole-wheat breadcrumbs (to coat the crab cakes)
- olive oil (for cooking)
For Serving
- greens
- sour cream
- lemon (cut into wedges)
- pimentos
Instructions
- In a large bowl, mix together the crab, eggs, green onion, pimentos, lemon juice, mustard, salt, pepper, and 1/2 cup breadcrumbs until well combined. Use your hands to form into six 3-inch cakes, squeezing out (and discarding) any excess liquid as you go.
- Spread out the remaining 1/3 cup breadcrumbs on a plate and roll each cake around until well coated. Set aside.
- Heat a thin layer of olive oil in a large skillet over medium-low heat. Cook the cakes (in batches, if necessary) until golden brown on both sides, about 3 to 5 minutes per side. Serve over greens and topped with a dollop of sour cream and a lemon wedge on the side.
Notes
Nutrition Facts
In your book are all the foods GMO free
Lisa always recommends buying all organic when possible for the healthiest options. – Nicole
How can you tell when the crab meat is fully cooked?
The canned crab meat is sold fully cooked.
Do these freeze well uncooked?
I have not tried that, but would probably experiment with freezing them after you cook them.
These look delicious! Is 5/6 of a cup a typo error?
Hi Linda – That was not a typo; the recipes calls for 1/2 cup in one step and 1/3 cup in another, which totals 5/6 cups. I’ve separated these out in the ingredients though since that is probably more expected. – Jason
These are delicious and so easy! It feels like eating gourmet on a weeknight!
Any suggestions for what to use to make it gluten free?
I am making them tonight and I bought gluten free bread crumbs.
Great whole wheat biscuits