Summer Crab Cakes

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This look uses the little costly backfin crabmeat, and the elemental quality of the binding ingredients enables the pure, saccharine spirit of the crab to shine.

Backfin crabmeat creates cakes with a tighter creation owed to the smaller pieces of crab. You tin splurge connected jumbo lump crabmeat, which volition marque spectacular cakes.

The uncooked crabcakes request to beryllium refrigerated (to acceptable up) for astatine slightest 2 hours and up to 4 hours.

From Lisa Yockelson, writer of "Baking Style: Art, Craft, Recipes" (Wiley, 2011).

Ingredients

measuring cup

Servings: 5 large crab cakes

1 lb backfin crabmeat, picked implicit to region cartilage
3/4 cupful caller achromatic breadcrumbs
5 tablespoons mayonnaise
1 spoon yellowish mustard
3 tablespoons chopped parsley, preferably flat-leaf
1 ample egg, positive 1 ample ovum yolk
1/2 spoon oversea salt
1/4 spoon freshly crushed achromatic pepper
3 tablespoons rootlike oil
2 tablespoons unsalted butter
1 tablespoonful flour

Nutritional Facts

Per crab cake

Calories
300
Fat
20 g
Saturated Fat
5 g
Carbohydrates
7 g
Sodium
630 mg
Cholesterol
185 mg
Protein
21 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Lisa Yockelson, writer of "Baking Style: Art, Craft, Recipes" (Wiley, 2011).

Tested by Jim Webster.

Published July 3, 2012

Updated March 14, 2026