Easy Homemade Crab Cakes

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.

Easy Homemade Crab Cakes on 100 Days of Real Food

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 on 100 Days of Real Food

Easy Homemade Crab Cakes

Crab cakes are a perfect light summer meal. Try this recipe to treat yourself to an easy (yet upscale) restaurant-quality meal at home!
5 from 1 vote
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Print Recipe
Servings: 6 3" 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

We recommend organic ingredients when feasible. Omit sour cream to make dairy-free.
Nutrition Facts
Nutrition Facts
Easy Homemade Crab Cakes
Amount Per Serving
Calories 69 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 55mg18%
Sodium 305mg13%
Potassium 28mg1%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
Vitamin A 210IU4%
Vitamin C 7.8mg9%
Calcium 8mg1%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

Crab Cakes browning in pan on 100 Days of Real Food

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