Description
Jumbo Lump Crab Cakes filled with garlic butter, lemon, and a variety of other seasonings-these can be made jumbo or smaller for an appetizer!
Ingredients
Scale
1 package lump crabmeat (8oz)
1/4 cup panko breadcrumbs
2 tablespoons mayonnaise
1 tablespoon lemon juice
1/2 teaspoon onion powder
2-3 garlic cloves, minced
2 tablespoons butter
1 egg
2 teaspoons cilantro, chopped
2 tablespoons chives, sliced
1/2 teaspoon chili powder
2 bay leaves
Instructions
- Chop and prepare all ingredients. Lightly rinse crabmeat and pat dry; set aside. In a pan, melt butter, add bay leaves and cook for 1 minute on low heat, do not let the butter burn. Add minced garlic to butter; cook until just fragrant, let cool slightly.
- In a bowl, combine all other ingredients. Once butter has cooled, remove bay leaves and add butter to bowl. Mix thoroughly. Form crabcakes into two or four cakes using your hands.
- Using the same buttered pan, add crabcakes and flatten gently with a spatula. Cook for 2-3 minutes before flipping. Allow crabcakes to cook for 2-3 additional minutes on the opposite side.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 157
- Sugar: 0.7 g
- Sodium: 171.1 mg
- Fat: 12.7 g
- Carbohydrates: 6.5 g
- Protein: 4.5 g
- Cholesterol: 69.7 mg