Description
These Classic Crab Cakes are a delicious blend of lump crab meat, seasonings, and breadcrumbs, pan-fried to golden perfection. Perfect as an appetizer or main course, these crab cakes are flavorful and easy to make.
Ingredients
Scale
Main Ingredients:
- 1 pound lump crab meat, shells removed
- ½ cup breadcrumbs (preferably panko)
- 1 large egg
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Additional:
- 2 tablespoons butter or oil, for frying
Instructions
- Combine Ingredients: In a large bowl, gently mix together the crab meat, breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, lemon juice, garlic powder, salt, and pepper.
- Form Patties: Shape the mixture into 6–8 patties and refrigerate for 30 minutes.
- Cook Crab Cakes: Heat butter or oil in a skillet, then cook the crab cakes for 3–4 minutes per side until golden brown and heated through.
- Serve: Serve warm with lemon wedges and your favorite dipping sauce.
Notes
- For crispier crab cakes, lightly coat the patties in extra breadcrumbs before frying.
- These crab cakes can be baked at 400°F (200°C) for 15–18 minutes for a lighter option.
- Fresh lump crab meat is recommended, but canned or refrigerated crab can be used as well.
- Prep Time: 15 minutes (plus 30 minutes chilling)
- Cook Time: 8 minutes
- Category: Main Course, Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 180
- Sugar: 1g
- Sodium: 430mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 75mg
