Crab Cakes

Name: Crab Cakes
Prep time: 20 min
Cook time: 20 min
Total time: 70 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 2 large eggs; 4 finely chopped green onions (about ½ cup); 1 finely diced celery stalk (about ⅓ cup); 1 tbsp finely chopped fresh parsley; 3 tbsp plain Greek yogurt (or mayonnaise); 1 tbsp Dijon mustard; 1 tbsp Worcestershire sauce; 1 ½ tsp Old Bay Seasoning; ½ tsp kosher salt; ¼ tsp freshly ground pepper; ⅛ teaspoon cayenne pepper; 2 to 4 tablespoons dry breadcrumbs (divided); 1 lb 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 tsp freshly squeezed lemon juice; 1 tsp Dijon mustard; Pinch kosher salt; 2 to 3 dashes hot sauce optional; ½ tbsp chopped fresh parsley cilantro (or basil (optional))

Super loaded with lump crab meat, these crispy pan-fried crab cakes have a Panko-coated exterior and are easy to make at home!

⏱ 70 min 🔨 Prep 20min 🔥 Cook 20min 📊 Medium 🍽 4 servings 👁 8

Instructions

To keep the crab cakes warm between batches, preheat the oven to 250°F.
In a large bowl, beat the eggs. Add the green onions, celery, parsley, yogurt (or mayo), Dijon, Worcestershire, Old Bay, salt, black pepper, cayenne, and 2 tablespoons of the dry breadcrumbs. Stir to combine.
Add the crab meat. Fold it in gently, being careful not to break up the meat too much.
Judge the consistency; if the mixture is too wet and loose to form into patties, add 1 to 2 more tablespoons of the dry breadcrumbs as needed.
Spread the Panko breadcrumbs into a wide, shallow bowl.
Shape the crab mixture into 8 patties. Lightly coat in the Panko breadcrumbs, transferring them to a parchment-lined baking sheet as you go. Refrigerate for 30 minutes.
Make the dipping sauce: stir together the yogurt, lemon juice, Dijon, salt, hot sauce, and parsley. Refrigerate until ready to serve.
Line a large plate with paper towels and set near the stove. In a large nonstick skillet, heat 2 tablespoons of the oil over medium high heat. Once the oil is hot (but not smoking), carefully lower in the crab cakes in a single layer, ensuring they do not touch. Cook until golden on the first side, 3 to 4 minutes, then flip and continue cooking on the other side until golden and crisp, 3 to 4 minutes more. Transfer to the paper towel lined plate.
Repeat with the remaining crab cakes, transferring them to the oven to keep warm as desired. Serve with the dipping sauce.

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Nutrition per serving

337kcal

💰 Cost Estimate

Total Ingredients
$1333.00

Per Serving
$333.00/serving

🏠 Savings
~$2666.00 vs buying!

📋 Price Breakdown (86% ingredients detected)

Ingredient	Amount	Subtotal
eggs	2 large	$65.00
finely chopped green onions	4	$218.00
finely diced celery stalk	1	$51.00
finely chopped fresh parsley	1 tbsp	$30.00
plain Greek yogurt	3 tbsp	$43.00
Dijon mustard	1 tbsp	$13.00
Worcestershire sauce	1 tbsp	$11.00
Old Bay Seasoning	1.5 tsp	$7.00
kosher salt	0.5 tsp	$1.00
freshly ground pepper	0.25 tsp	$6.00
⅛ teaspoon cayenne pepper	-	-
to 4 tablespoons dry breadcrumbs	2	$141.00
lump crab meat	1 lb	-
Panko breadcrumbs	0.5 cup	$120.00
canola oil	0.25 cup	$17.00
nonfat plain Greek yogurt	0.5 cup	$112.00
freshly squeezed lemon juice	2 tsp	$7.00
Dijon mustard	1 tsp	$4.00
Pinch kosher salt	-	-
to 3 dashes hot sauce optional	2	$472.00
chopped fresh parsley cilantro	0.5 tbsp	$15.00