Best-Ever Crab Cakes

Best-Ever Crab Cakes

Flavorful and crunchy.

Adapted from Southern Living

Ingredients

Metric System
Servings
  • 2 tbsp oil
  • 1.1 pt bread crumbs
  • 1.5 lb crabmeat
  • 2.3 oz butter
  • 2.3 oz scallion
  • 1.5 tbsp parsley
  • 1.5 tbsp dill
  • 1 lemon
  • 1.5 tsp salt
  • 1.5 tsp hot sauce
  • 3 egg
  • 1 clove garlic
  • Step 1

    Prepare the Crab Cakes: Place first 11 ingredients and 1 3⁄4 cups of the panko in a large bowl, and gently combine.

    Step 2

    Shape crabmeat mixture into 6 (3-inch) cakes, about 6 1⁄2 ounces each. Sprinkle remaining 1⁄2 cup panko on a large plate; gently transfer cakes to plate, pressing both sides in panko. Cover and chill until slightly firm, about 15 minutes.

    Step 3

    Preheat oven to 375°F. Heat 2 tablespoons canola oil in a large nonstick skillet over medium-high. Gently reshape 3 Crab Cakes, and place in hot oil. Cook until golden brown, 4 to 5 minutes on each side. Transfer to a wire rack set in a baking sheet. Repeat with remaining oil and cakes. Place baking sheet in preheated oven, and bake cakes until heated through, about 10 minutes.

    Step 4

    Prepare the Green Tomato Slaw: Toss together all slaw ingredients, and serve over Crab Cakes.

    Step 1

    Baking sheet

    Place baking sheet in preheated oven, and bake cakes until heated through, about 10 minutes.

    Step 2

    Preheat oven to 375°F.

    Step 3

    Baking sheet

    Transfer second batch of crab cakes from the skillet to the baking sheet.

    Step 4

    Skillet

    Flip second batch of crab cakes in the skillet and cook until golden brown, 4-5 minutes.

    Step 5

    Skillet

    Gently reshape the remaining 3 crab cakes, and place in the hot oil. Cook until golden brown, 4-5 minutes.

    Step 6

    Baking sheet

    Transfer first batch of crab cakes from the skillet to a wire rack set in a baking sheet.

    Step 7

    Skillet

    Flip first batch of crab cakes in the skillet and cook until golden brown, 4-5 minutes.

    Step 8

    Skillet

    Gently reshape 3 crab cakes, and place in the hot oil. Cook until golden brown, 4-5 minutes.

    Step 9

    Skillet

    Heat canola oil in a large nonstick skillet over medium-high.

  • 2 tbsp oil
  • Step 10

    Large plate

    Cover and chill until slightly firm.

    Step 11

    Large plate

    Sprinkle panko on a large plate; gently transfer the crabcakes to plate, pressing both sides in panko.

  • 0.5 cup bread crumbs
  • Step 12

    Large plate

    Shape crabmeat mixture into 6 (3-inch) cakes, about 6 1⁄2 ounces each.

    Step 13

    Large bowl

    Prepare the crab cakes: Place ingredients in a large bowl, and gently combine.

  • 12 oz crabmeat
  • 12 oz crabmeat
  • 4.5 tbsp butter
  • 4.5 tbsp scallion
  • 1.5 tbsp parsley
  • 1.5 tbsp dill
  • 1 lemon
  • 1.5 tsp salt
  • 1.5 tsp hot sauce
  • 3 egg
  • 1 clove garlic
  • 1.75 cup bread crumbs
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