Delicious and crispy crab cakes made with lump crab meat and a blend of flavorful ingredients.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:10 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Appetizer
Method:Frying
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 pound lump crab meat, picked over for shells
1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup breadcrumbs (preferably panko)
2 tablespoons fresh parsley, chopped
2 tablespoons lemon juice
1/4 cup vegetable oil (for frying)
Instructions
In a large bowl, gently combine the crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Be careful not to break up the crab meat too much.
Fold in the breadcrumbs, parsley, and lemon juice until just combined. If the mixture feels too wet, add a bit more breadcrumbs.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to help the mixture firm up.
After chilling, form the mixture into patties, about 3 inches in diameter. You should get around 8 cakes.
Heat the vegetable oil in a large skillet over medium heat. Once hot, add the crab cakes in batches, being careful not to overcrowd the pan.
Cook for about 4-5 minutes on each side or until golden brown and crispy.
Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
Notes
For a spicier kick, add a teaspoon of hot sauce to the crab mixture.
Serve with a tangy remoulade or tartar sauce for dipping, or pair with a fresh salad for a lighter meal.