Description
Crab cakes made with fresh lump crab meat, seasoned with herbs and spices, pan-fried until golden and crispy, and served over a fresh arugula salad.
Ingredients
Scale
- 450g fresh lump crab meat, picked over for shells
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil for frying
- 4 cups fresh arugula
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine crab meat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, parsley, Old Bay seasoning, and black pepper. Mix gently.
- Form the mixture into 8 equal patties, about 1/2 inch thick. Place them on a plate and refrigerate for 30 minutes to firm up.
- Heat vegetable oil in a large skillet over medium-high heat. Cook crab cakes for 3-4 minutes per side until golden brown and heated through. Work in batches if needed.
- While the crab cakes cook, prepare the salad. In a bowl, toss arugula, cherry tomatoes, and red onion with olive oil, lemon juice, salt, and pepper.
- Divide the arugula salad among four plates. Place two crab cakes on top of each salad. Serve immediately.
Notes
- Handle the crab meat gently to keep large lumps intact.
- Refrigerating the formed cakes helps them hold their shape during cooking.
- You can bake the crab cakes at 200°C for 15-20 minutes for a lighter option.
- Serve with extra lemon wedges on the side.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 crab cakes with salad
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 145mg