Pan fried Crab Cakes with succulent lump crab meat and fresh herbs.
Crab Cakes
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Course: Appetizer
Cuisine: American
Serving Size: 20 cakes
Calories per Serving: 974 kcal
  • 2 eggs
  • 1 tablespoon mayonaise
  • 1/4 teaspoon crushed red pepper
  • 2 teaspoons chopped green onions
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped dill
  • 1 cup bread crumbs
  • 1/4 cup shredded Parmesan cheese
  • 1/2 pound lump crab meat
  • 1 tablespoon vegetable oil
  • Tartar sauce for serving
  1. In a large bowl, beat the egg until scrambled. Add the mayonaise, red pepper, green onions, parsley, dill, bread crumbs, and cheese.
  2. Gently stir in the crab meat until combined. With damp hands, form 2-inch patties using about 2 tablespoons of the mixture.

  3. Heat the oil in a large skillet over medium-high heat. Once shimmering, add as many patties as the skillet will hold with about 1/2-inch space between each pattie. Cook until golden brown. Flip and continue cooking until golden brown.