Artichoke Crab Cakes Recipe

These artichoke crab cakes are a delicious twist on the classic crab cake recipe. Made with fresh lump crab meat and tender artichoke hearts, these cakes are packed with flavor. The artichokes add a unique and slightly tangy taste, while the crab meat provides a delicate sweetness. These crab cakes are perfect as an appetizer or main course, and can be served with a side of tartar sauce or aioli for dipping.

4.8
14 Rating -
Rate
15minstotal
15m.total
Artichoke Crab Cakes
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Ingredients for Artichoke Crab Cakes Recipe

  • 1/4 pound Lump Crab Meat
  • 1/4 cup Chopped Artichoke Hearts
  • 0.13 cup Breadcrumbs
  • 0.06 cup Mayonnaise
  • 1/4 tablespoon Dijon Mustard
  • 1/4 teaspoon Old Bay Seasoning
  • 1/2 tablespoon Chopped Parsley
  • 1/2 tablespoon Olive Oil
  • as per your need Tartar Sauce Or Aioli, For Serving

Directions: Artichoke Crab Cakes Recipe

Cooking Directions

  • STEP 1.In a large bowl, combine the lump crab meat, chopped artichoke hearts, breadcrumbs, mayonnaise, Dijon mustard, Old Bay seasoning, and chopped parsley.
  • STEP 2.Gently mix the ingredients together until well combined, being careful not to break up the crab meat too much.
  • STEP 3.Form the mixture into patties, about 1/2 inch thick, and place them on a baking sheet lined with parchment paper.
  • STEP 4.Heat a large skillet over medium heat and add the olive oil. Once the oil is hot, carefully place the crab cakes in the skillet and cook for about 3-4 minutes on each side, or until golden brown and crispy.
  • STEP 5.Remove the crab cakes from the skillet and transfer them to a paper towel-lined plate to drain any excess oil.
  • STEP 6.Serve the artichoke crab cakes hot, with a side of tartar sauce or aioli for dipping.
  • STEP 7.Enjoy!

Cooking Tips

  • Be sure to use fresh lump crab meat for the best flavor and texture.
  • If you prefer a spicier flavor, add a pinch of cayenne pepper or hot sauce to the crab cake mixture.
  • To make ahead, you can prepare the crab cake mixture and form the patties in advance. Just refrigerate them until ready to cook.
  • Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet or oven before serving.

Storage and Serving

  • These artichoke crab cakes are best served hot and fresh.
  • Serve them as an appetizer at a party or as a main course with a side salad or roasted vegetables.
  • They pair well with tartar sauce, aioli, or a squeeze of lemon juice for added freshness.
  • Leftover crab cakes can be enjoyed cold or reheated in a skillet or oven.
Nutrition
value
210
calories per serving
3 g Fat25 g Protein18 g Carbs1 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    25g
  • Carbs
    18g
  • Fiber
    1g

MacroNutrients

  • Carbs
    18g
  • Protein
    25g
  • Fiber
    1g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    155mg
  • Iron
    2mg
  • Vitamin A
    3mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    70mcg
  • Vitamin B12
    4mcg
  • Vitamin C
    4mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    53mg
  • Manganese
    < 1mg
  • Phosphorus
    330mg
  • Selenium
    60mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp