Description
These classic crab cakes are a staple of seafood menus for a reason. Packed with lump crab meat and seasoned with a blend of herbs and spices, these crab cakes are crispy on the outside and tender on the inside.
Ingredients
Main Ingredients:
- 1 lb lump crab meat, picked over for shells
- 1/2 cup breadcrumbs (preferably panko)
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced green onion
- Salt and pepper to taste
- 2 tbsp butter or vegetable oil, for frying
Instructions
- Prep the Crab Cakes: In a large bowl, gently mix together crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, lemon juice, bell pepper, and green onion until just combined. Do not overmix.
- Shape and Chill: Form mixture into 8 equal patties and place on a baking sheet. Chill in the refrigerator for at least 30 minutes to help them hold together.
- Cook the Crab Cakes: Heat butter or oil in a large skillet over medium heat. Cook crab cakes for 3–4 minutes per side, or until golden brown and crispy.
- Serve: Transfer to a paper towel-lined plate to drain excess oil. Serve warm with lemon wedges, tartar sauce, or remoulade.
Notes
- For a lighter option, bake the crab cakes at 400°F (200°C) for 12–15 minutes, flipping halfway through.
- Use backfin crab meat for a more economical version.
