Walnut Crusted Lump Crab Cakes Recipe
A simple, yet delicious, crab cake recipe, full of flavor and quick to make!
Servings 10 slider sized crab cakes
- 1/2 cup Panko bread crumbs
- 1 small red onion chopped
- 1 Tablespoon seafood seasoning I prefer Zatarain's Big & Zesty
- 2 eggs
- 1 Tablespoon mustard
- 8 ounces lump crab meat
- 1 Tablespoon coconut oil or oil of your choice
- 1/2 cup Fisher Nuts Walnuts finely chopped
In a large bowl, combine all the ingredients except coconut oil and Fisher Nuts. Stir until the mixture holds together and can be formed into balls.
Heat a skillet over medium low heat. Add coconut oil and heat.
Begin forming the crab meat mixture into 2 inch balls, then gently press each ball into a thick patty. Press a spoonful of chopped Fisher walnuts into the top and bottom of each patty.
Place the crab cakes carefully in the heated pan, using your fingers or the back of a spoon to secure any pieces that may have fallen off. Cook on each side for 3-4 minutes, until a nice, golden crust has formed.
(Note, without as much fat and filler, these crabcakes do have to have a little more care. If you want your crab cakes to hold together more firmly, increase the bread crumbs to 1 cup instead of 1/2. cup. Otherwise you'll get along perfectly fine just pressing in any broken off pieces while they cook).