• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Fresh Flavorful

  • Recipes
  • Entertaining
  • Adventuring
  • About
  • Clients
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Recipes
  • Entertaining
  • Adventuring
  • About
  • Clients
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Entertaining
    • Adventuring
    • About
    • Clients
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Lunch and Dinner

    Pan Fried Lemon Scallion Crab Cakes

    Lemon Scallion Crab Cakes are a delicious Pacific Northwest style crab cake made with fresh or canned crab, panko breadcrumbs and lots of lemon and herbs.

    Close up of pan fried crab cakes recipe with scallions and red onions
    Jump to Recipe Print Recipe

    A pan fried crab cake appetizer or main dish that easily be prepped ahead of time and served in minutes!

    Crab cakes with canned crab

    The best crab cake recipes are made with delicious, fresh from the ocean lump crab meat like sweet, succulent Dungeness crab. But when fresh crab isn’t in season and isn’t available you can still make crab cakes with canned crab!

    Pan fried crab cakes with canned crab

    Canned crab is an amazing pantry staple to turn to when fresh seafood isn’t available. Canned salmon is also a great addition to your pantry and can easily be made into delicious Crispy Pan Fried Salmon Cakes, also called salmon patties or salmon croquettes.

    Ingredients

    • Lump crab meat – of course fresh lump crab meat is ideal for this recipe but when fresh crab is unavailable canned crab is delicious too! Or you can substitute canned salmon. Or you can even make this crab cake recipe with tub crab meat.
    • Panko breadcrumbs – are a binder in the filling and also as a coating to help make the crab cake exterior super crispy.
    • Scallions – also called green onions, finely chopped. Or substitute for finely chopped red onion or shallots or a mixture of all.
    • Egg
    • Lemon – zested and half cut in pieces for serving and the other half juiced.
    • Flat leaf parsley– or substitute cilantro or dill, or a mixture of herbs.
    • Celery – optional
    • Old Bay seasoning
    • Salt and pepper
    • Frying oil – canola oil, vegetable oil, peanut oil, etc. Or you can even pan fry crab cakes in butter.

    How to stop crab cakes from falling apart

    Crab cakes typically fall apart because of lack of binder in the recipe. This crab cake recipe uses both egg and a starch binder, in the form of panko breadcrumbs, as well as a quick chill in the freezer to firm up to ensure each crab cake retains its shape. Some recipes also call for mayonnaise as a binder but this simple crab cake recipe is made without mayo.

    Step by step instructions

    1. In a large bowl toss lump crab meat with lemon zest and juice. Season crab with salt and pepper to taste. Mix with scallions, herbs, egg and a bit of the panko.
    2. Divide and form into patties then coat in remaining panko.
    3. Chill until firm, at least 30 minutes.
    4. Then pan fry crab cakes until lightly browned and crispy, about 3-4 minutes per side.
    5. Serve with lemon wedges.
    6. Enjoy!
    Lemon Scallion Crab Cakes are a delicious Pacific Northwest style crab cake made with fresh or canned crab, panko breadcrumbs and lots of lemon and herbs! crab cakes recipes | how to make crab cakes with canned crab

    How to serve

    When wondering what to serve with crab cakes there are many different options you can choose. Serve crab cakes and eggs for breakfast with a little avocado and a half a sourdough English muffin with herbs or an arugula salad.

    Serve them on a bed of lettuce or coleslaw with more dipping sauce on the side as a light lunch recipe.

    Or serve with grits, pasta, quinoa or rice for dinner.

    You can also serve crab cakes with sauce for dipping as a classic easy appetizer recipe.

    Lemon Scallion Crab Cakes are a delicious Pacific Northwest style crab cake made with fresh or canned crab, panko breadcrumbs and lots of lemon and herbs! crab cakes recipes | how to make crab cakes with canned crab

    Sauce for crab cakes

    There are many different dips and spreads that you can use as a sauce for crab cakes!

    Serve cakes with remoulade sauce, with cocktail sauce, tartar sauce, garlic aioli or toum, lemon scallion mayo, creamy lemon dressing or with sweet chili sauce.

    Yield

    This crab cakes recipe yields about 8 – 10 cakes, enough for 3-4 servings.

    Make a single serving crab cake recipe by halving the ingredients. Or if making for one and you don’t want to bother with halving the ingredients simply make a full batch and freeze for later.

    How to make ahead

    Refrigerate for up to 2 days before frying with great results. The extended chill time only helps them firm up. Place crab cakes in a single layer on a small baking sheet or large plate. For best results place on a thin layer of panko breadcrumbs and lightly cover with plastic wrap.

    Or prepare crab cakes ahead of time and freeze, uncooked, in a single layer on baking sheet. Once frozen transfer to a freezer bag or vacuum seal and freeze for up to two months. Pan fry from frozen or defrost slightly on the counter then pan fry as directed.

    Reheat fried crab cakes in air fryer at 400 degrees for several minutes. Or place on a baking sheet and gently reheat in oven on low until warm.

    Close up of pan fried crab cakes recipe with scallions and red onions

    Lemon Scallion Crab Cakes

    Lemon Scallion Crab Cakes are a delicious Pacific Northwest style crab cake made with fresh or canned crab, panko breadcrumbs and lots of lemon and herbs.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Chilling Time: 30 minutes
    Total Time: 45 minutes
    Course: Appetizer
    Cuisine: American
    crab cake recipe, crab cakes, crab cakes with canned crab
    Servings: 4 servings
    Calories: 169kcal
    Author: Tristin Rieken

    Ingredients

    • 1 pound lump crab meat fresh or canned, drained
    • ¾ cup panko breadcrumbs divided into ½ and ¼ cup portions
    • 1 large lemon zested, ½ sliced for serving ½ juiced
    • 1 medium scallion finely chopped
    • 1 large egg beaten
    • 1 medium garlic clove minced
    • ½ rib celery finely chopped, optional
    • 2 tablespoons flat leaf parsley roughly chopped
    • 2 tablespoons cilantro roughly chopped, optional
    • ½ teaspoon hot sauce
    • ⅛ teaspoon Old Bay seasoning
    • salt and pepper
    • 2 tablespoons frying oil canola, vegetable, peanut, etc.

    Instructions

    • Zest lemon then slice half into wedges for serving. And juice the other half.
    • In a large bowl toss lump crab meat with lemon zest and juice. Season with Old Bay, salt and pepper to taste. Add chopped scallions, parsley and celery, if using.
    • Whisk egg then add to crab mixture with ½ cup panko. Stir lightly then divide the mix into 8 equal parts. Take ⅛ of the mix and press together firmly with your hands to hold together then shape into a round, flat patty.
    • Spread the remaining ¼ cup of panko in another shallow bowl or plate and lightly coat crab cakes in panko, pressing lightly to adhere.  Place on a plate, then repeat with remaining mixture.
    • Once all crab cakes are formed and dredged in panko breadcrumbs place in the refrigerator, or freezer, to chill until firm, at least 30 minutes.
    • To a large, heavy skillet add the oil over medium heat. Carefully place the crab cakes in the pan, do not crowd. Pan fry crab cakes until lightly browned and crispy, about 3-4 minutes per side.
    • Transfer fried crab cakes to a rack set over a baking sheet or a paper towel lined plate, and season immediately with salt.
    • Keep warm in a low oven until all the crab cakes are fried.
    • Or serve immediately with hot sauce and remaining lemon wedges.

    Nutrition

    Calories: 169kcal | Carbohydrates: 12g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1068mg | Potassium: 347mg | Fiber: 2g | Sugar: 2g | Vitamin A: 343IU | Vitamin C: 26mg | Calcium: 96mg | Iron: 2mg
    Made this recipe? Please share!Mention @freshflavorful or tag #FreshFlavorfulLife
    Nutrition Facts
    Lemon Scallion Crab Cakes
    Amount Per Serving
    Calories 169 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 1g6%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Cholesterol 94mg31%
    Sodium 1068mg46%
    Potassium 347mg10%
    Carbohydrates 12g4%
    Fiber 2g8%
    Sugar 2g2%
    Protein 24g48%
    Vitamin A 343IU7%
    Vitamin C 26mg32%
    Calcium 96mg10%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    love, Tristin signature

    Pin for later!

    Lemon Scallion Crab Cakes are a delicious Pacific Northwest style crab cake made with fresh or canned crab, panko breadcrumbs and lots of lemon and herbs! crab cakes recipes | how to make crab cakes with canned crab

    More Lunch and Dinner

    • Tender shredded beef on a white platter garnished with sliced fresh shisto peppers and oregano blossoms.
      Shredded Shishito Pepper Braised Beef
    • Pink Pesto 'Heart" Beet Pasta is a naturally bright pink pasta recipe made with balsamic roasted beets, beet greens and beetroot pesto. Valentine's day dinner idea | beet pasta | beetroot pesto | beet greens recipe | pink pasta | heart shaped foods
      Pink Pesto Beet Pasta
    • Crispy Baked Chicken Thighs
    • Lamb Kleftiko is a Greek lamb stew recipe of diced lamb slow roasted with potatoes and feta cheese in parchment. kleftiko | lamb kleftiko | lamb stew recipe | Greek lamb recipe
      Greek Lamb Kleftiko
    19 shares
    • Share
    • Tweet

    If you make this or any of Fresh Flavorful recipes be sure to share! Tag @freshflavorful on instagram or post a photo to the Fresh Flavorful Life Facebook page. Can't wait to see what you're making!

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Tris! Welcome to Fresh Flavorful where I hope to inspire you with simple recipes and ideas to eat deliciously, entertain easily and adventure often.

    More about me →

    Popular

    • Fresh bright purple cookies with white chocolate stacked on a tray with frozen blueberries scattered around in addition to the blueberry cookie tray.
      Vibrant Purple Chewy Blueberry Cookies
    • Vibrant naturally purple blackberry tea and blackberry iced tea with fresh berries and cream being poured over the blackberries in the blackberry latte
      Blackberry Tea Iced Tea Latte
    • Banana Chiffon Cake a light, fluffy cake with tender bite and rich banana flavor. chiffon cake | chiffon cake recipe | chiffon cake with lemon glaze | ripe banana recipes
      Banana Chiffon Cake
    • Overhead view of vintage cut glass punch bowl with citrus slices and citrus and cranberry ice cubes in the beautiful bright pink cranberry paloma punch.
      Cranberry Citrus Paloma Punch

    Seasonal

    • lemon slices and refreshing lemon cocktail in a tall glass
      Coconut Lemon Sour Party Pitcher
    • Light and refreshing Strawberry Mint White Wine Spritzer combines fresh strawberries, mint leaves and wine with sparkling water.
      Strawberry Mint White Wine Spritzer
    • Bright citrusy lemon and creamy coconut with a cappuccino-like foam the Coconut Chantilly Sour is like a fresh slice of lemon meringue pie in a glass!
      The Chantilly Sour Coconut Cocktail
    • A large round platter filled with greens, bacon strips, hard boiled egg halves, curly carrots, avocado slices and small purple chive blossom with wood salad servers on the side of the entree salad recipe.
      Spring Garden Chef’s Salad
    See more Spring →

    Footer

    Inspired by the beauty of gathering round a table Tristin Rieken shares ideas for living a Fresh, Flavorful Life!

    Inspired by the beauty of the Pacific Northwest recipe developer and food photographer, Tristin Rieken, shares easy recipes and simple ideas for eating, entertaining and adventuring your way to a Fresh Flavorful Life.

    • About
    • Contact
    • Subscribe
    • Let’s work together!
    • Disclosure and Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Copyright © 2023 Fresh Flavorful on the Foodie Pro Theme

    19 shares