King Crab Cakes
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
Tender, savory, crispy crab cakes made with king crab, perfect for lunch. Serve with garlic aioli or sriracha mayo.
Ingredients
- 59.1 ml unsalted butter
- 1 medium yellow onion chopped
- 118 ml bread crumbs
- 454 g crabmeat
- 3 large eggs beaten
- 29.6 ml fresh parsley chopped
- 29.6 ml green onion chopped
- 4.93 ml kosher salt
- 4.93 ml dry mustard powder
- heavy cream
- all-purpose flour
- butter or vegetable oil
Nutrition (per serving, estimated)
Estimated based off 10 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 111 mg
- Iron: 2.42 mg
- Magnesium: 43.1 mg
- Phosphorus: 275 mg
- Potassium: 294 mg
- Zinc: 3.56 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml unsalted butter
- 118 ml bread crumbs
- 454 g crabmeat
- 4.93 ml kosher salt
- 4.93 ml dry mustard powder
- heavy cream
- all-purpose flour
- butter or vegetable oil
Prepare
- Chop 1 medium yellow onion
- Beat 3 large eggs
- Chop 29.6 ml fresh parsley
- Chop 29.6 ml green onion
Let's Cook
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Step 1.
Melt ¼ cup (½ stick) unsalted butter in a large cast-iron frying pan over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until just transparent, about 5 minutes. Transfer the cooked onion to a mixing bowl.
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Step 2.
Add ½ cup bread crumbs to the bowl with the onion and blend well. Mix in 1 pound crabmeat, 3 beaten large eggs, 2 tablespoons chopped fresh parsley, 2 tablespoons chopped green onion, 1 teaspoon kosher salt, and 1 teaspoon dry mustard powder. Add 2 to 4 tablespoons heavy cream, just enough to bind the mixture together; stir until evenly combined.
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Step 3.
Shape the crab mixture into flat cakes about 3 to 4 inches wide. Place all-purpose flour in a shallow dish and dredge each cake lightly in flour, shaking off excess.
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Step 4.
Wipe the cast-iron pan clean, then add butter or vegetable oil to coat the bottom. Heat over medium-high heat. Fry the crab cakes in batches, without crowding, until nicely browned on both sides and cooked through, about 3 minutes per side. Serve hot.