Description
These delicious crab cakes are packed with lump crab meat and seasoned to perfection. Crispy on the outside and tender on the inside, they’re perfect for any occasion.
Ingredients
Scale
- 1 pound lump crab meat, drained
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1/4 cup vegetable oil for frying
Instructions
- In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, and parsley.
- Gently mix until combined, being careful not to break up the crab meat too much.
- Form the mixture into patties, about 3 inches in diameter.
- Heat the vegetable oil in a large skillet over medium heat.
- Add the crab cakes to the skillet, being careful not to overcrowd the pan. Cook for 4-5 minutes on each side, or until golden brown.
- Remove from skillet and drain on paper towels. Serve warm with your favorite dipping sauce.
Notes
- For extra flavor, consider adding a dash of hot sauce or lemon juice to the mixture.
- Make sure the crab meat is as dry as possible to avoid soggy cakes.
- You can chill the formed patties in the refrigerator for 30 minutes before frying for more stability.
- Prep Time: 15
- Cook Time: 10
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 180
- Sugar: 1
- Sodium: 350
- Fat: 10
- Saturated Fat: 1
- Carbohydrates: 10
- Fiber: 1
- Protein: 10
- Cholesterol: 50
Keywords: crab cakes, seafood, appetizer, easy crab cakes, homemade crab cakes