Description
This Classic Crab Cakes recipe features tender, lump crab meat combined with a blend of mayo, Dijon mustard, and Old Bay seasoning, pan-fried until golden brown. Perfect as a flavorful appetizer or main course, these crab cakes are easy to prepare and deliver a rich, savory seafood experience. Serve with lemon wedges and your favorite dipping sauce for a delicious meal.
Ingredients
Scale
Crab Cake Mixture
- 1 pound lump crab meat, shells removed
- ½ cup breadcrumbs (preferably panko)
- 1 large egg
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Cooking
- 2 tablespoons butter or oil, for frying
Instructions
- Prepare Crab Cake Mixture: In a large bowl, gently combine the crab meat, breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, lemon juice, garlic powder, salt, and pepper. Mix carefully to avoid breaking up the crab too much.
- Form Patties and Chill: Shape the mixture into 6 to 8 even patties and place them on a plate. Refrigerate for at least 30 minutes to help the cakes hold their shape during cooking.
- Heat the Pan: Heat butter or oil in a skillet over medium heat until melted and hot enough for frying.
- Cook Crab Cakes: Fry the crab cakes for 3 to 4 minutes on each side, cooking until they develop a golden brown crust and are heated through.
- Serve: Remove from heat and serve warm, accompanied by lemon wedges and your preferred dipping sauce such as tartar or remoulade.
Notes
- For crispier crab cakes, coat the patties lightly in extra breadcrumbs before frying.
- Alternatively, bake crab cakes at 400°F (200°C) for 15 to 18 minutes for a lighter option.
- Fresh lump crab meat is ideal, but canned or refrigerated crab meat can be substituted.
