Classic Crab Cake Recipe (little filler)
Classic Maryland Crab Cakes are made with lump crab meat and very little filler is the authentic Chesapeake crab cake recipe. They are perfect for any meal.
Servings 4 servings
Calories 125kcal
Ingredients
- 6 ounce lump crabmeat fresh or canned
- ⅛ cup red bell pepper finely chopped
- ⅛ cup mayonnaise
- 1 large eggs
- 1 tablespoon parsley chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon chives dried
- ½ teaspoon Old Bay Seasoning
- ½ teaspoon garlic powder
- ⅛ teaspoon coarse salt
- ⅛ teaspoon black pepper
- ½ cup panko breadcrumbs
- 1 tablespoons avocado oil
Instructions
- In a bowl add the crabmeat, bell pepper, mayonnaise, egg, parsley, Dijon mustard, dried chives, Old Bay Seasoning, garlic powder, coarse kosher salt, and black pepper. Mix until combined.
- To the bowl add the panko breadcrumbs. Mix until combined.
- Pack the crab mixture into 4 crab cakes.
- To a saute pan over medium-low heat add the avocado oil.
- Place the crab cakes into the saute pan.
- Cook for 4 minutes. Flip over and cook for an additional 4 minutes.
- Remove the crabcakes from the saute pan and set aside.
Nutrition
Calories: 125kcal | Carbohydrates: 8g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 573mg | Potassium: 147mg | Fiber: 1g | Sugar: 1g | Vitamin A: 326IU | Vitamin C: 10mg | Calcium: 47mg | Iron: 1mg
