Name: Carnival Cruise Line Crab Cake
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 8 crab cakes
Cuisine: American
Ingredients: 1 pound lump crab meat; 1/3 cup mayonnaise; 1/3 cup breadcrumbs; 1 large egg; 2 tablespoons Dijon mustard; 1 tablespoon Worcestershire sauce; 1 tablespoon lemon juice; 2 cloves garlic, minced; 2 green onions, finely chopped; 1/4 cup fresh parsley, finely chopped; Salt and pepper to taste; 1/2 cup panko breadcrumbs; 2 tablespoons olive oil; Lemon wedges, for serving

Instructions

In a large mixing bowl, gently pick through the lump crab meat to remove any shells or cartilage. Be careful not to break up the crab meat too much.
In the same bowl, add mayonnaise, breadcrumbs, egg, Dijon mustard, Worcestershire sauce, lemon juice, minced garlic, chopped green onions, parsley, salt, and pepper. Gently fold all the ingredients together until well combined, being careful not to overmix.
Divide the mixture into 8 equal portions and shape them into patties, about 1-inch thick. Place the patties on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them firm up.
In a shallow dish, add panko breadcrumbs. Carefully coat each crab cake patty with the panko breadcrumbs, pressing lightly to adhere them to the surface.
Heat olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the crab cakes in the skillet. Cook for about 3-4 minutes on each side, or until golden brown and heated through.
Once cooked, remove the crab cakes from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
Serve the Carnival Cruise Line Crab Cakes warm, garnished with fresh parsley and lemon wedges on the side for an extra zesty kick.

Ingredients

Instructions

Nutrition Facts

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