Small Batch Crab Cakes
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Three lump crab cakes with a little panko and seasoning, baked until golden on both sides.
Ingredients
- 1 large egg
- 1½ tablespoons mayonnaise
- ½ tablespoon Dijon mustard
- 1 teaspoon hot sauce
- ½ teaspoon Worcestershire sauce
- ⅛ teaspoon paprika
- ⅛ teaspoon salt
- 1 tablespoon finely chopped red bell pepper
- 1 medium green onion finely chopped
- 1 tablespoon finely chopped parsley
- 8 ounces lump crab meat drained and inspected for shells
- ¼ cup panko breadcrumbs
- Oil or spray for baking sheet
- Lemon wedge for serving
Equipment
- mixing bowl
- whisk
- baking sheet
Directions
- Set a rack in the lower third of the oven and heat it to 425°F.
- In a bowl, whisk the egg, mayonnaise, mustard, hot sauce, Worcestershire sauce, paprika, and salt. Stir in the bell pepper, green onion, and parsley.
- Pat the crab dry. Gently fold it into the mixture with the panko, keeping the crab in chunks. Refrigerate for 10 minutes.
- Shape it into 3 firmly packed cakes and set them on a lightly greased small baking sheet. Refrigerate 10 minutes more.
- Bake for 10 minutes, carefully flip them, and bake 8 to 10 minutes more, until golden on both sides. Serve with a lemon wedge.
Notes
Serves one hungry person or two lighter eaters.
Nutrition
Serving: 129g | Calories: 183kcal | Carbohydrates: 7.7g | Protein: 18g | Fat: 8.5g | Saturated Fat: 1.8g | Trans Fat: 0g | Cholesterol: 160mg | Sodium: 625mg | Potassium: 289mg | Fiber: 0.8g | Sugar: 1.1g | Vitamin A: 433IU | Vitamin C: 10mg | Calcium: 107mg | Iron: 1.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for 3 crab cakes; ½ tablespoon Dijon mustard counted as prepared mustard, hot sauce counted as hot pepper sauce, green onion counted as green onions, finely chopped parsley counted as fresh parsley, lump crab meat counted as cooked crab, ¼ cup panko breadcrumbs counted as dry bread crumbs. Brands and portions vary, so use it only as an approximation.