Recipes & Cooking Recipes by Ingredient Fish Shrimp & Shellfish Classic Crab Cakes 4.5 (15) 1 Review Get the secrets to making rich, delicious crab cakes at home. This simple recipe has less filler allowing the sweet, succulent crab flavor to shine. By Matt Lee Matt Lee Matt Lee is a co-founder of The Lee Bros. Boiled Peanut Catalogue, a catering business that has launched his career as a food journalist, cookbook author, and entrepreneur. Matt is also a contributing food writer at various publications, including Food & Wine and Bon Appétit. He has a degree from Harvard College in Fine Arts, and he has authored three different cookbooks with his brother, Ted Lee. Learn about BHG's Editorial Process and Ted Lee Ted Lee Ted Lee is a skilled recipe developer and the author of three different cookbooks with his brother, Matt. Together, they began The Lee Bros. Boiled Peanut Catalogue, but they also have worked as food journalists, publishing recipes and articles in Better Homes & Gardens and Food & Wine, among other publications. In addition, together they run a cookbook boot camp, in which they teach other chefs to create and test their own recipes for cookbook building. Learn about BHG's Editorial Process Published on August 1, 2015 Rate PRINT Share Trending Videos Close this video player Photo: Blaine Moats Hands On Time: 50 mins Total Time: 1 hr 25 mins Servings: 16 Jump to Nutrition Facts Ingredients 1 ½ pound cooked crabmeat* 6 tablespoon mayonnaise 1 tablespoon Dijon-style mustard 1 cup panko bread crumbs ½ cup finely chopped Italian parsley 2 green onions, finely chopped 2 cloves garlic, minced 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 2 eggs, lightly beaten 1 - 2 tablespoon peanut or canola oil ¼ cup unsalted butter Paprika Lemon wedges Directions Place the crabmeat in a large mixing bowl, pinching through the pile with your fingers to find any bits of shell and to break up large pieces. Add the mayonnaise, mustard, 1/4 cup of the bread crumbs, parsley, green onions, garlic, salt, and pepper; fold to combine. Add the eggs and fold to combine. To form patties, on a tray, pat about 1/4 cup of the mixture into a 2 1/2-inch round cutter, then lift off the cutter, forming 16 cakes. Cover with plastic wrap, press lightly, and chill at least 30 minutes. Preheat oven to 350°F. Place remaining bread crumbs in a shallow dish. Heat 1 tablespoon oil in a 12-inch skillet. Heat over medium-high heat. Lightly dredge both sides of 8 cakes in bread crumbs and add to skillet. Press lightly with a spatula and cook for 1 to 2 minutes per side or until golden brown. Transfer to a shallow baking pan. Repeat with remaining cakes, adding more oil, if necessary. Top each cake with a slice of butter and bake for 5 minutes. Sprinkle with paprika and serve with lemon wedges. * Look for refrigerated tubs or cans of pasteurized crabmeat. Matt and Ted recommend using a mixture of lump and claw meat. Rate It Print Nutrition Facts (per serving) 128 Calories 9g Fat 3g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 128 % Daily Value * Total Fat 9g 12% Saturated Fat 3g 15% Cholesterol 74mg 25% Sodium 314mg 14% Total Carbohydrate 3g 1% Protein 9g 18% Vitamin C 5.7mg 6% Calcium 49mg 4% Iron 0.6mg 3% Potassium 144mg 3% Folate, total 29.8mcg Vitamin B-12 1.5mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.