Delicious and crispy crab cakes that are perfect for any occasion, offering a delightful taste of the sea.
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 plain breadcrumbs
1/4 cup mayonnaise
1/4 cup finely chopped green onions
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large egg, beaten
2 tablespoons fresh lemon juice
1/4 cup vegetable oil (for frying)
Instructions
In a large bowl, gently combine the crab meat, breadcrumbs, mayonnaise, green onions, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, salt, black pepper, beaten egg, and lemon juice. Mix until just combined, being careful not to break up the crab meat too much.
Cover the mixture and refrigerate for at least 30 minutes to allow it to firm up.
Once chilled, shape the mixture into 8 equal patties, about 3 inches in diameter.
In a large skillet, heat the vegetable oil 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.
Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil. Serve warm with your favorite dipping sauce, such as tartar sauce or remoulade.
Notes
For a spicier kick, add a teaspoon of hot sauce to the mixture before forming the patties.
For a healthier option, bake the crab cakes at 375°F for 20-25 minutes, flipping halfway through, until golden brown.