Pan-Fried Crab Cakes
Get set to indulge! Gorgeously golden on the outside and tender on the inside, these pan-fried crab cakes are loaded with flavor—and sweet, succulent lump crabmeat, not filler. They’re thoughtfully paired with a refreshing salad of peppery baby arugula and sweet roasted red peppers and onions. The lemon wedge and spicy sriracha aioli are yours to spritz and drizzle as desired.
Nutritional facts
Protein
23g
Carbs
36g
Calories
770
Fat
58g
Ingredients
Sriracha, Extra Virgin Olive Oil, Carrots, Canned Roasted Red Peppers, Celery, Crab, Black Pepper, Lemon, Garlic, Dijon Mustard, Egg, Kewpie Mayonnaise, Onion, Worcestershire Sauce, Kosher Salt, Mayonnaise, Tabasco Sauce, Arugula, Panko Breadcrumbs, Canola Oil, Italian Parsley
Reviews
4.2
Based on 114 reviews
Xylina Bilz · 04/18/25
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About John DeLucie
For much of the past two decades, John DeLucie has been one of New York City’s most popular chefs leading a number of restaurants like Bedford & Co, Ainslie, Empire Diner, The Lion, and The Waverly Inn.
Upon graduating from NYU, he eventually gave in to his natural culinary curiosity and began a tour of Europe’s great cuisine centers—France and Italy—where he sculpted his own cooking style, fusing modern cooking techniques with European craft. Upon returning to the States, Chef
DeLucie landed several jobs including chef de Cuisine at the venerable seafood restaurant Oceana.
Today, DeLucie’s style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, is in Hudson, NY.
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