Chef #344391's Note:
Like the emergency crab dip, I had unexpected company for dinner and not much in the kitchen. This is tasty and simple, impresses guests, and is easy to clean up. Keep in mind that no veggies were prepped, so that's why they're not here...EMERGENCY RECIPE! Use the Emergency Crab Dip recipe and follow this recipe. (Dip repeated here for simplicity.)
My Private Note
Units: US | Metric
- 1Combine and gently mix crabmeat, mayo, Old Bay, and 1°C bread crumbs. Texture should be lumpy and sticky. Add mayo if batter won't hold.
- 2*If you have onion powder, garlic powder, cayenne powder, or paprika -- add a
- 3little to taste*.
- 4Add large dash of (sea)salt and pepper.
- 5Using hands, shape a palm-sized portion into a ball and flatten to a cake.
- 6Put "batter" breadcrumbs on a plate and dredge extra breadcrumbs onto cake.
- 7Heat a frying pan to medium and lightly surface with oil.
- 8Right before adding cake, add a teaspoons of butter for flavor and browning.
- 9Add cake to pan and cook without lid until golden brown and hot throughout.
- 10*Garnish with lemon, paprika, or parsley.
- 11Serve promptly.
- 12NOTE: Make smaller cakes for finger food.
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Nutritional Facts for Emergency Crab Cakes
Serving Size: 1 (195 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 434.1
- Calories from Fat 188
- Total Fat 20.9 g
- Saturated Fat 5.0 g
- Cholesterol 69.1 mg
- Sodium 1573.5 mg
- Total Carbohydrate 34.8 g
- Dietary Fiber 1.5 g
- Sugars 4.9 g
- Protein 25.6 g
The following items or measurements are not included:
Old Bay Seasoning