Lump Crab Cakes
Delicate lump crab cakes with vibrant red pepper, celery, and onion, accented by mustard and Worcestershire, perfect for elegant appetizers or a seafood main course.
Ingredients
Instructions
- Pick over the crab meat to remove any shells or impurities.
- Dice the red pepper and celery and place them in a bowl with the crab meat.
- Grate the onion and add it to the bowl.
- Add eggs, dried bread crumbs, Dijon mustard, Worcestershire sauce, mayonnaise, and hot pepper sauce; mix well to combine.
- Shape the mixture into patties.
- Cook the patties in hot butter and salad oil over medium heat until browned on both sides.
- Drain the cooked crab cakes on paper towels.
- Squeeze lemon juice over the crab cakes before serving and garnish with parsley leaves.
Nutrition & Diet Analysis (per serving)
957
kcal
48% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Shellfish
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).