Description
These classic crab cakes are a seafood lover’s delight, featuring tender lump crab meat seasoned with a blend of herbs and spices, pan-fried to golden perfection. Serve them as an elegant appetizer or a light main course.
Ingredients
Scale
Crab Cakes:
- 1 pound lump crab meat (picked over for shells)
- 1/2 cup breadcrumbs (preferably panko)
- 1/4 cup mayonnaise
- 1 large egg (lightly beaten)
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Old Bay seasoning
- 2 tablespoons chopped fresh parsley
- 2 green onions (finely chopped)
- Salt and black pepper to taste
- 2 tablespoons unsalted butter (for frying)
- 1 tablespoon vegetable oil (for frying)
Instructions
- Mix Ingredients: In a large bowl, gently combine crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, parsley, and green onions. Season with salt and pepper.
- Shape Patties: Form the mixture into 6–8 patties, about 1 inch thick. Refrigerate for at least 30 minutes.
- Cook: Heat butter and oil in a skillet. Cook crab cakes for 3–4 minutes per side until golden brown.
- Serve: Drain on paper towels and serve warm with lemon wedges or sauce.
Notes
- For a lighter option, bake the crab cakes at 400°F (200°C) for 12–15 minutes, flipping halfway through.
- You can use crushed saltine crackers instead of breadcrumbs for a traditional texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 210
- Sugar: 1g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 85mg
