Crab Cakes

Crab cakes served on fresh arugula, drizzled with lemon juice and shaved parmesan

You can also serve on your favorite bun, roll or bread and make a delicious crab cake sandwich with any of your favorite toppings!

To make life easier, click on any underlined items and there is a direct link to purchase - these are the items I swear by…

INGREDIENTS:

• 16 oz Lump Crab Meat
  (To make this more economical, you can use 8 oz regular crab meat & mix in 8 oz lump crab meat)  

• 1 Large Egg (beaten)

• ½ Cup Whole Wheat Breadcrumbs  

• ½ Cup Low Fat Mayo

• 2 Teaspoons Lea & Perrins Worcestershire Sauce

• 1 Teaspoon Ground Mustard

• 1 Teaspoon Lemon Juice

• ⅛ Teaspoon Kosher Salt

• 1 Tablespoon Dried Parsley

Optional Ingredients For Plating:

• Arugula

• Lemon Juice

• Freshly grated Parmesan (I like to use a vegetable peeler to get slightly larger pieces of cheese)

KITCHEN ESSENTIALS FOR THIS RECIPE:

• Mixing Bowl (Medium & Large)

• Measuring Cups

• Whisk

• Air Fryer (Or non-stick skillet/frying pan)

• Strainer

• Fork

• Pam non-stick spray

• Vegetable peeler (optional - use to ‘grate’ parmesan cheese)

PREPARING THE CRAB CAKE MIXTURE

• Remove the crab meat from the can and drain over sink 

• Gently separate the crab meat with a fork and let drain while you prepare the mixture

• In your mixing bowl, whisk the egg until it is completely beaten

• Add the mayo

• Except for breadcrumbs, add the ‘dry’ ingredients (I like adding them first so I don’t have to wash the measuring spoons when I use them to measure the ‘wet’ ingredients) 

• Add the remaining ‘wet’ ingredients into the bowl

• Whisk together until the ingredients are well blended

• Add the breadcrumbs and continue whisking until they are well incorporated and the consistency becomes a bit thicker

• Gently add the crab meat to the mixture and slowly stir with a fork until all the crab meat is well blended in the mix 

MAKING THE CRAB CAKES 

• Using a measuring cup, (I like ¼ cup or ⅓ cup size), fill the cup with the crab cake mixture (I like using a measuring cup so they are close in size and cook more evenly)

• Slowly remove the mixture into your hand and form a ‘cake’    

• Placed onto a plate and gently press down with the back of the measuring cup if they are not flatter on the top - repeat until all the mixture is done 

• Ideally refrigerate for an hour or so 

• Remove from refrigerator about 30 min before cooking 

NOW FOR THE FUN PART - COOKING!

Air Fryer (My preferred method):

• Preheat the airfryer on 425°  

• Spray the basket with Pam

• Place the crab cakes into the air fryer basket

• Cook for 5-6 minutes at 425° until they start to brown

• When timer ends, remove from the air fryer

• Flip the crab cakes over and place back into the air fryer (I like to rotate the ones which were in front of the basket to the back to help ensure they are cooking evenly)

• Cook for an additional 6 minutes at 425°  

Non-Stick Skillet:

• Heat skillet on medium heat   

• Cook the crab cakes until they start to brown (about 3 minutes) and flip

• Continue to cook for another 3 minutes

• If you need an additional few minutes, just continue to flip every minute so they don’t burn

PLATING THE CRAB CAKES:

• Place arugula on plate

• When crab cakes are done, place on top of arugula

• Drizzle with lemon juice

• Sprinkle with fresh parmesan

ENJOY!

If you have any leftovers:

• Store in refrigerator for up to 2 days, reheat either on non-stick pan or in toaster oven