Flecked with scallions and breadcrumbs, these crab cakes are pan-fried for a crispy exterior. We serve these cakes with a dipping sauce made from Dijon mustard and pepperoncini for a twist on rémoulade.

EatingWell.com, November 2021


Credit: Photography / Jacob Fox, Styling / Sammy Mila

Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Whisk egg, 2 tablespoons mayonnaise and Cajun seasoning in a medium bowl until combined. Stir in 2/3 of the scallions. Add crab and panko and stir to combine. Form the mixture into 4 patties, about 3 inches wide.

  • Heat oil in a large nonstick skillet over medium-high heat. Add the cakes and cook, turning once and lowering the heat if necessary, until golden brown, 4 to 5 minutes per side.

  • Meanwhile, stir sour cream, the remaining 2 tablespoons mayonnaise, the remaining scallions, pepperoncini and mustard together in a small bowl. Serve the crab cakes with the sauce and with lemon wedges, if desired.

Nutrition Facts

1 crab cake & about 1½ Tbsp. sauce
331 calories; fat 21g; cholesterol 141mg; sodium 519mg; carbohydrates 12g; dietary fiber 2g; protein 21g; sugars 1g; saturated fat 4g; vitamin a iu 225IU; potassium 336mg.