Description
Golden, crispy crab cakes packed with tender lump crab meat and flavorful seasonings make the ultimate appetizer or main course. Perfect for entertaining or a quick weeknight dinner, these easy-to-make crab cakes are a seafood lover’s dream.
Ingredients
1 lb lump crab meat, shells removed
1/4 cup mayonnaise
1 large egg, beaten
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp Old Bay seasoning
1/4 tsp salt
1/4 tsp black pepper
1 cup panko breadcrumbs, divided
2 tbsp fresh parsley, chopped
2 tbsp unsalted butter (for frying)
Lemon wedges (for serving)
Instructions
- In a large bowl, combine crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, parsley, and 1/2 cup of panko breadcrumbs. Mix gently to avoid breaking up the crab meat.
- Form the mixture into 8 equal patties. Refrigerate for 30 minutes to help them firm up.
- Coat both sides of each crab cake with the remaining panko breadcrumbs.
- Heat butter in a large skillet over medium heat. Fry the crab cakes in batches for 3-4 minutes per side, or until golden brown.
- Remove from skillet, drain on paper towels, and serve warm with lemon wedges and dipping sauce.
Notes
Refrigerate before frying: Helps patties stay intact.
Serve immediately: Best when fresh and warm.
Customizable flavors: Add cayenne or fresh herbs for variety.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4 servings (8 crab cakes)
- Calories: 230 kcal
