Recipe courtesy of Robert Irvine
Save Recipe Print
Crab Cakes
Total:
1 hr 5 min
Prep:
15 min
Inactive:
30 min
Cook:
20 min
Yield:
16 cakes
Level:
Easy
Total:
1 hr 5 min
Prep:
15 min
Inactive:
30 min
Cook:
20 min
Yield:
16 cakes
Level:
Easy

Ingredients

Directions

In a mixing bowl, mix the mayonnaise, panko, seafood seasoning, ground ginger, pepper and egg until thoroughly mixed. Finally, add the crab and blend, being careful not to break up the lumps. Let the crab cake mixture refrigerate and bind for 30 minutes to 1 hour. Next, portion the crab into 2 ounce cakes and lightly dust with flour. Saute over medium heat in a saute pan with grapeseed oil until golden brown on the first side. Then flip and repeat on the second side. Repeat the process until all the cakes have been cooked. Finish with the lemon juice. Keep refrigerated and covered.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Apple Cake "Tatin"

Recipe courtesy of Ina Garten

Beehive Cake

Recipe courtesy of Basque Boulangerie Cafe

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Red Velvet Cake

Recipe courtesy of Bobby Flay

Lemon Bundt Cake with Chocolate Glaze and Candied Lemon

Recipe courtesy of Giada De Laurentiis

Italian Cream Cheese Cake with Raspberry Sauce

Recipe courtesy of The Neelys

Smoked Salmon Pizza

Recipe courtesy of Robert Irvine

Crab Cakes

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword