Description
A straightforward recipe for making classic crab cakes.
Ingredients
Scale
- 1 pound lump crab meat
- 1/2 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/4 cup fresh breadcrumbs
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon black pepper
- 2 tablespoons butter or oil for cooking
Instructions
- Gently pick through the crab meat to remove any shell fragments. Place the crab meat in a medium bowl.
- In a separate small bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, breadcrumbs, parsley, Old Bay seasoning, and black pepper.
- Pour the wet mixture over the crab meat. Gently fold the ingredients together until just combined. Do not overmix.
- Form the mixture into 4 to 6 equal-sized patties.
- Heat the butter or oil in a large skillet over medium heat.
- Carefully place the crab cakes in the hot skillet. Cook for 4 to 6 minutes per side, until golden brown and heated through.
- Remove from the skillet and serve immediately.
Notes
- For best results, chill the formed crab cakes for at least 30 minutes before cooking.
- You can bake the crab cakes at 400 degrees Fahrenheit for 12 to 15 minutes instead of pan-frying.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: Dinner
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 280
- Sugar: 2
- Sodium: 550
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 1
- Protein: 22
- Cholesterol: 150
Keywords: crab cakes, seafood, lump crab meat, pan-fried, appetizer