Grammy's Kitchen · Crab Cakes · Crab Cakes
One of 32 crab cakes recipes we measured
16 cooks on www.lecremedelacrumb.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.
| this recipe | typical | |
|---|---|---|
| egg | 11% | 11% |
| salt | 1% | 0% |
| aromatics | 0% | 2% |
| fat | 23% | 21% |
Adapts cleanly: dairy-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 16 ounces lump crab meat |
| 73 g | 1/3 cup mayo (I used reduced fat olive oil mayo) |
| 50 g | 1 large egg (whisked) |
| 50 g | 1 egg white (whisked) |
| 26 g | 2 tablespoons dijon mustard |
| 11 g | 2 teaspoons worcestershire sauce |
| 1 g | 1/4 teaspoon crushed red pepper flakes |
| 108 g | 1 cup panko bread crumbs |
| 6 g | 1 tablespoon fresh parsley (finely chopped) |
| 6 g | 1 tablespoon fresh baby dill |
| 3 g | 1/2 teaspoon salt (or to taste) |
| 1 g | 1/2 teaspoon coarsely cracked black pepper (or to taste (use only 1/8 teaspoon if using ground black pepper)) |
| olive oil | |
| tartar sauce/crab cake sauce (for serving) |
Method: 5 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.