Description
These crispy and flavorful Crab Cakes are made with lump crab meat mixed with mayo, Dijon mustard, and Old Bay seasoning, then fried to golden perfection. Served with fresh lemon wedges, they make a perfect appetizer or main dish that’s quick and easy to prepare.
Ingredients
Crab Cakes
- 1 lb lump crab meat, shells removed
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp Old Bay seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup panko breadcrumbs, divided
- 2 tbsp fresh parsley, chopped
For Frying
- 2 tbsp unsalted butter
For Serving
- Lemon wedges
Instructions
- Mix Ingredients: In a large bowl, combine lump crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, chopped parsley, and half of the panko breadcrumbs. Gently mix to incorporate without breaking up the crab meat.
- Shape Patties: Form the mixture into 8 equal-sized patties. Place them on a tray and refrigerate for 30 minutes to help them firm up and hold their shape during cooking.
- Coat with Breadcrumbs: After chilling, coat both sides of each crab cake with the remaining panko breadcrumbs evenly to add a crispy crust when fried.
- Heat Butter and Fry: Heat the unsalted butter in a large skillet over medium heat. Fry the crab cakes in batches, cooking each side for 3-4 minutes until they turn golden brown and crispy. Avoid overcrowding the pan.
- Drain and Serve: Remove the cooked crab cakes from the skillet and drain on paper towels to remove excess butter. Serve warm with lemon wedges and your choice of dipping sauce.
Notes
- Use lump crab meat for the best texture and flavor.
- Refrigerating the patties before frying helps them hold together better.
- Be gentle when mixing to keep the crab lumps intact.
- Serve with tartar sauce or aioli for extra flavor.
- Can be made ahead and refrigerated or frozen before frying.
