Description
Delicious and crispy crab cakes made with lump crab meat, seasoned with classic Old Bay and Dijon mustard, lightly fried to golden perfection. These crab cakes are easy to prepare and perfect for a quick appetizer or a delightful main dish served with lemon wedges.
Ingredients
Scale
Main Ingredients
- 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
- 2 tbsp fresh parsley, chopped
- 1 cup panko breadcrumbs, divided
- 2 tbsp unsalted butter (for frying)
- Lemon wedges (for serving)
Instructions
- Mix Ingredients: In a large bowl, combine crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, parsley, and 1/2 cup of panko breadcrumbs. Mix gently to avoid breaking up the delicate crab meat.
- Form Patties: Shape the mixture into 8 equal-sized patties. Place them in the refrigerator for 30 minutes to firm up, which helps them hold their shape during cooking.
- Coat with Breadcrumbs: After chilling, coat both sides of each crab cake with the remaining 1/2 cup of panko breadcrumbs for an extra crispy crust.
- Fry Crab Cakes: Heat unsalted butter in a large skillet over medium heat. Fry the crab cakes in batches, cooking each side for 3-4 minutes until they develop a beautiful golden brown crust.
- Drain and Serve: Remove crab cakes from the skillet and place them on paper towels to drain excess butter. Serve warm with lemon wedges and your choice of dipping sauce.
Notes
- Handle the crab meat gently to maintain its lumps and texture.
- Chilling the patties before cooking helps them hold together and prevents them from falling apart in the skillet.
- Use fresh panko breadcrumbs for the best crispiness.
- Adjust seasonings to your taste, especially the Old Bay seasoning for added spice.
- Serve immediately for the best texture and flavor.
