Skip to main content Share
& Save

Lemony Crab Cakes

By The PD Web Team

JUMP TO RECIPE

Featured in:

Cooking with Paula Deen Magazine

Difficulty: Medium

Prep time: 20 minutes

Cook time: 8 minutes

Servings: 6

Ingredients

Crab Cakes

  • 1 cup panko (Japanese bread crumbs), divided
  • 2 tablespoons mayonnaise
  • 1 large egg, lightly beaten
  • 2 teaspoons whole-grain Dijon mustard
  • 1 teaspoon Old Bay Seasoning
  • 1 teaspoon lemon zest
  • 1 (8-ounce) container fresh lump crabmeat, drained and picked free of shell
  • 2 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • fresh arugula
  • lemon wedges

Sauce

  • 3 tablespoons mayonnaise
  • ½ teaspoon lemon zest
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon whole-grain Dijon mustard
  • ½ teaspoon Old Bay Seasoning

Directions

Crab Cakes

In a large bowl, stir together ½ cup bread crumbs, mayonnaise, egg, mustard, Old Bay, and zest; fold in crab. Scoop mixture by ¼ cupfuls, and shape into 6 patties. Dredge patties in remaining ½ cup bread crumbs, pressing gently to adhere. Refrigerate for 15 minutes.

In a large nonstick skillet, melt butter with oil over medium-high heat. Cook patties until golden brown, 3 to 4 minutes per side. Serve with sauce, arugula, and lemon.

Sauce

In a small bowl, whisk together mayonnaise, lemon zest and juice, mustard, and Old Bay. Cover and refrigerate until ready to serve.