Description
Classic crab cakes made with lump crab meat, seasoned with Old Bay and herbs, coated in crispy panko breadcrumbs, and pan-fried to golden perfection. These flavorful crab cakes are perfect for a delicious appetizer or main course, served warm with lemon wedges.
Ingredients
Scale
Crab Cake Mixture
- 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
- 1/2 cup panko breadcrumbs
Coating & Frying
- 1/2 cup panko breadcrumbs
- 2 tbsp unsalted butter (for frying)
- Lemon wedges (for serving)
Instructions
- Mix Ingredients: In a large bowl, combine the lump crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, black pepper, chopped parsley, and half of the panko breadcrumbs. Mix gently to preserve the crab meat’s texture.
- Form Patties: Shape the mixture into 8 equal-sized patties. Place them on a plate or tray and refrigerate for 30 minutes to allow the cakes to firm up, which will make them easier to cook without falling apart.
- Coat Crab Cakes: Remove the chilled patties from the fridge and evenly coat both sides of each crab cake with the remaining panko breadcrumbs. This will create a crispy crust when fried.
- Heat Butter: In a large skillet, melt the unsalted butter over medium heat. The butter adds flavor and helps achieve a golden crust.
- Fry Crab Cakes: Fry the crab cakes in batches, cooking each side for 3-4 minutes or until they turn golden brown and crisp. Avoid overcrowding the pan to maintain even cooking.
- Drain and Serve: Remove the 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 keep the lumps intact for a better texture.
- Refrigeration is important to help the patties hold together during frying.
- You can substitute the unsalted butter with oil if preferred, but butter provides richer flavor.
- Serve with tartar sauce, remoulade, or aioli for added flavor.
- Ensure the skillet is not too hot to prevent burning before the crab cakes cook through.
