Description
These classic Crab Cakes are perfectly crispy on the outside and tender on the inside, packed with lump crab meat and seasoned with Old Bay, Dijon mustard, and Worcestershire sauce. Fried to golden perfection and served with fresh lemon wedges, they make an ideal appetizer or main dish for seafood lovers.
Ingredients
Scale
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
- Prepare the Crab Mixture: In a large bowl, combine lump crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, black pepper, chopped fresh parsley, and half of the panko breadcrumbs (1/2 cup). Gently mix everything together to combine while taking care not to break up the crab meat too much.
- Form Patties and Chill: Shape the mixture into 8 equal-sized patties. Place them on a plate or tray and refrigerate for 30 minutes to help the crab cakes firm up, making them easier to handle when frying.
- Coat with Breadcrumbs: After chilling, coat both sides of each crab cake with the remaining 1/2 cup panko breadcrumbs evenly to create a crispy outer layer when fried.
- Fry the Crab Cakes: Heat 2 tablespoons of unsalted butter in a large skillet over medium heat. Fry the crab cakes in batches, cooking each side for 3-4 minutes or until they develop a golden-brown crust and are heated through.
- Serve: Remove the crab cakes from the skillet and drain briefly on paper towels to remove excess butter. Serve them warm with fresh lemon wedges and your choice of dipping sauce.
Notes
- For extra flavor, add a dash of hot sauce or a sprinkle of paprika to the crab mixture.
- To make cooking easier, freeze the formed patties for 15 minutes if the mixture feels too soft before coating with breadcrumbs.
- Use a non-stick skillet or well-seasoned cast iron pan for frying to prevent sticking.
- These crab cakes can also be baked at 375°F for 15-20 minutes for a lighter version, turning once halfway through.
- Leftover crab cakes store well in the refrigerator for up to 2 days and reheat gently in a skillet or oven.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
