Description
Classic crab cakes with a crispy golden crust and tender, flavorful lump crab meat inside, perfect as an appetizer or main dish.
Ingredients
1 lb lump crab meat, picked over for shells
1/4 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup panko breadcrumbs, divided
2 tablespoons fresh parsley, chopped
2 tablespoons vegetable oil (for frying)
Lemon wedges, for serving
Instructions
- In a large bowl, gently combine the crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, salt, pepper, 3/4 cup of the panko breadcrumbs, and fresh parsley. Be careful not to break up the crab meat too much.
- Form the mixture into 8 evenly sized patties, about 3 inches in diameter.
- Place the remaining 1/4 cup panko breadcrumbs on a plate and lightly coat each crab cake on both sides.
- Heat the vegetable oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for 3-4 minutes per side, or until golden brown and cooked through. Avoid overcrowding the pan and cook in batches if needed.
- Remove the crab cakes and drain on paper towels. Serve warm with lemon wedges and your favorite dipping sauce.
Notes
For extra crunch and freshness, add finely chopped celery or bell pepper to the mixture.
For a spicy kick, mix in a teaspoon of hot sauce or cayenne pepper.
To make gluten-free, substitute regular panko with gluten-free breadcrumbs.
For a lighter option, bake the crab cakes in the oven at 375°F for 15-20 minutes, flipping halfway through.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat crab cakes in a skillet over medium heat for 2-3 minutes per side or in an oven at 350°F for about 10 minutes to maintain crispiness. Avoid microwaving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Main Dish
- Method: Frying (optionally baking)
- Cuisine: American
Nutrition
- Serving Size: 2 crab cakes
- Calories: Approx. 250
- Sugar: 1g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 70mg
