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- 1 lb. fresh lump crab meat
- 1/2 cup breadcrumbs (preferably panko)
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
- Oil for frying (vegetable or olive oil)
Instructions
- Prepare the Mixture: In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, salt, black pepper, and parsley (if using). Mix gently until all ingredients are well incorporated, being careful not to break up the crab meat too much.
- Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This helps the mixture firm up and makes it easier to shape into cakes.
- Shape the Cakes: Once chilled, remove the mixture from the fridge. With your hands, form the mixture into 8 equal-sized cakes, about 1-inch thick. Place them on a baking sheet lined with parchment paper.
- Heat the Oil: In a large skillet, heat about 1/4 inch of oil over medium heat. Ensure the oil is hot before adding the crab cakes.
- Cook the Crab Cakes: Carefully place the crab cakes in the hot oil, cooking in batches if necessary. Fry for about 4-5 minutes on each side or until they are golden brown and crispy. Use a spatula to flip them gently.
- Drain and Serve: Once cooked, transfer the crab cakes to a paper towel-lined plate to drain excess oil. Serve immediately with your favorite dipping sauce or alongside a fresh salad.
Notes
- Crab Meat: Fresh lump crab meat is recommended for the best flavor, but canned crab can be used in a pinch. Just ensure to drain it well.
- Freezing: You can freeze uncooked crab cakes for up to 3 months. Just layer them with parchment paper and store in an airtight container.
- Baking Option: For a healthier version, you can bake the crab cakes at 375°F (190°C) for about 20-25 minutes, flipping halfway through, until golden brown.
Delicious Crab Cake Recipe
This mouthwatering crab cake recipe is a classic seafood dish that’s perfect for any occasion. Made with fresh lump crab meat, seasoned breadcrumbs, and a blend of spices, these crab cakes are crispy on the outside and tender on the inside. Whether served as an appetizer, main course, or in a sandwich, this recipe is sure to impress your family and friends. Get ready to enjoy a taste of the coast right at home.
Ingredients
- 1 lb. fresh lump crab meat
- 1/2 cup breadcrumbs preferably panko
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley chopped (optional)
- Oil for frying vegetable or olive oil
Instructions
- Prepare the Mixture: In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, salt, black pepper, and parsley (if using). Mix gently until all ingredients are well incorporated, being careful not to break up the crab meat too much.
- Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This helps the mixture firm up and makes it easier to shape into cakes.
- Shape the Cakes: Once chilled, remove the mixture from the fridge. With your hands, form the mixture into 8 equal-sized cakes, about 1-inch thick. Place them on a baking sheet lined with parchment paper.
- Heat the Oil: In a large skillet, heat about 1/4 inch of oil over medium heat. Ensure the oil is hot before adding the crab cakes.
- Cook the Crab Cakes: Carefully place the crab cakes in the hot oil, cooking in batches if necessary. Fry for about 4-5 minutes on each side or until they are golden brown and crispy. Use a spatula to flip them gently.
- Drain and Serve: Once cooked, transfer the crab cakes to a paper towel-lined plate to drain excess oil. Serve immediately with your favorite dipping sauce or alongside a fresh salad.
Notes
- Crab Meat: Fresh lump crab meat is recommended for the best flavor, but canned crab can be used in a pinch. Just ensure to drain it well.
- Freezing: You can freeze uncooked crab cakes for up to 3 months. Just layer them with parchment paper and store in an airtight container.
- Baking Option: For a healthier version, you can bake the crab cakes at 375°F (190°C) for about 20-25 minutes, flipping halfway through, until golden brown.
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