Description
These Classic Crab Cakes are a seafood lover’s delight, packed with lump crab meat and flavorful seasonings, pan-fried to a golden brown perfection. Perfect for an appetizer or light meal.
Ingredients
Scale
Crab Cakes:
- 1 pound lump crab meat (picked over for shells)
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 2 tablespoons finely chopped parsley
- 2 green onions (finely chopped)
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 2 tablespoons butter or oil for frying
Instructions
- Mix Ingredients: In a large bowl, gently combine crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, green onions, lemon juice, salt, and pepper.
- Shape Patties: Form mixture into 8 patties, place on a baking sheet, and refrigerate for at least 30 minutes.
- Cook: Heat butter or oil in a skillet, cook crab cakes in batches for 3–4 minutes per side until golden brown and heated through.
- Serve: Serve warm with lemon wedges or dipping sauce.
Notes
- For best results, use high-quality lump crab meat.
- You can bake the crab cakes at 400°F for 12–15 minutes if preferred.
- Serve with tartar sauce, remoulade, or a squeeze of lemon.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 210
- Sugar: 1g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 17g
- Cholesterol: 80mg
