Who doesn't love crab cakes?! I love this American East Coast classic. I've tried this recipe with snow crab before, and it was just as delicious—but canned crab meat (often sold in the refrigerated section of your fish store) definitely gets the job done. If you can't find Old Bay spice mix at the grocery store, I've listed the ingredients below!
Servings: 6 to 8 crab cakes
Preparation: 10 minutes
Cooking time: 10 minutes
Ingredients :
- 1 cup 0 or 2% Greek yogurt
- 1 large egg
- ¾ cup panko
- 1 1/2 tsp Old Bay Spice (store-bought or homemade, see below)
- 454 g Jumbo Lump Crab (Phillips)
- ¼ cup avocado oil
- Salt and pepper
Old Bay Spice Blend:
- 1 tbsp kosher salt
- 2 tbsp smoked paprika
- 1 tsp mustard powder
- 1 tsp ground pepper
- ¼ tsp cayenne pepper
- ⅛ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ tsp ground cinnamon
To serve:
- Fresh dill leaves
- Lemon wedges
- Old Bay Spice Mayonnaise
Preparation :
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In a large bowl, add the yogurt, egg, panko, and spices. Mix and gently fold in the crab meat—you still want to feel the crab pieces. Season with salt and pepper. Form the crab cakes using a measuring cup or a large ice cream scoop—you should have 6 large or 8 small ones.
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Preheat oven to 350F. Heat a large ovenproof skillet over medium-high heat. Add oil and fry the crab cakes for 3 minutes. Turn over and fry for 2 minutes, then bake for 5 minutes.
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Serve with lemon wedges, fresh dill leaves and mayonnaise.