Description
Indulge in the crispy, golden-brown perfection of Easy Bobby Flay Crab Cakes. These delightful cakes, filled with fresh lump crab meat and a harmonious blend of seasonings, are perfect for any occasion—from casual weeknights to elegant dinner parties. Paired with a tangy Greek yogurt sauce, this recipe is sure to impress seafood lovers and become a family favorite.
Ingredients
Scale
- 1 pound fresh lump crab meat
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 cup plain breadcrumbs
- 1/4 cup chopped fresh parsley
- 1 tablespoon olive oil (for frying)
- 1/2 cup Greek yogurt
- 1 tablespoon lemon juice
Instructions
- Gather all ingredients.
- In a large bowl, combine crab meat, mayonnaise, Dijon mustard, breadcrumbs, and parsley; mix gently.
- Shape the mixture into 6 to 8 patties about one inch thick.
- Chill the patties for at least 30 minutes to help them hold their shape during cooking.
- Heat olive oil in a non-stick skillet over medium heat; add crab cakes.
- Cook until golden brown on each side (about 4-5 minutes).
- Serve with Greek yogurt sauce drizzled or on the side.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer/Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 70mg
Keywords: - For a different flavor profile, substitute fresh parsley with cilantro. - Add diced bell peppers for extra crunch or a splash of lemon juice for brightness. - Store leftovers in an airtight container; they last up to three days in the fridge or three months in the freezer.