Description
These easy and flavorful crab cakes are a perfect appetizer or main course option. Made with lump crab meat and a blend of seasonings, these pan-fried crab cakes are crispy on the outside and moist on the inside. Serve them with your favorite dipping sauce for a delightful seafood treat.
Ingredients
Scale
Crab Cakes:
- 1 pound lump crab meat (picked over for shells)
- 1/2 cup breadcrumbs (plus extra for coating)
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter or oil (for frying)
Instructions
- Mix Ingredients: In a large mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, lemon juice, salt, and pepper.
- Form Patties: Shape the mixture into 6–8 patties and refrigerate for 20–30 minutes.
- Coat and Fry: Coat each patty in breadcrumbs and fry in butter or oil until golden brown and cooked through.
- Serve: Drain on paper towels and serve hot with lemon wedges or dipping sauce.
Notes
- For a lighter option, bake at 400°F for 12–15 minutes.
- Pair with tartar sauce, remoulade, or fresh lemon.
- Use fresh lump crab meat for the best results.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer or Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 200
- Sugar: 1g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 75mg
