Crab Cakes
These easy Crab Cakes are made with canned crab, mayo, breadcrumbs, Dijon, and Old Bay for a budget-friendly take on a classic favorite. The post Crab Cakes appeared first on Budget Bytes.
I grew up in the South, and Crab Cakes are a staple. They can, however, be a little pricey, so they were a real treat when my family made them. To keep that tradition alive without spending a fortune, I use canned crab (it gives the flavor I’m looking for without the hefty price tag!) This shelf-stable ingredient is a game changer, and I wouldn’t be surprised if it starts making a regular appearance on your grocery list after trying this recipe. With a few more simple ingredients you probably already have, you can start making crab cakes a weekly indulgence rather than just an occasional treat.
Easy Recipe for Crab Cakes
These golden crab cakes taste just like the ones I remember from my childhood and couldn’t be easier to make. I mix canned crab with sweet yellow onion, crisp celery, and a bit of garlic for depth. Then it all gets folded together with creamy mayo, lemon juice, Dijon mustard, soy sauce, and a good hit of Old Bay seasoning (because it’s not a crab cake without it, in my opinion!) A little breadcrumb binds it all together, and a quick pan-fry creates a perfect golden crust. They come together fast, taste like a splurge, and honestly? I could eat the whole batch myself.
