Description
These crispy, golden brown crab cakes combine lump crab meat with seasoned breadcrumbs and a flavorful mixture of mayonnaise, Dijon mustard, Old Bay seasoning, and fresh parsley. Pan-fried to perfection, they are served warm with lemon wedges and a dollop of mayonnaise, making a perfect appetizer or main dish that highlights the delicate sweetness of crab.
Ingredients
Scale
Crab Cakes
- 1 pound lump crab meat, picked over for shells
- 1/2 cup seasoned breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Oil for frying (vegetable or canola oil)
For Serving
- Lemon wedges
- Additional mayonnaise
Instructions
- Prepare the Crab Mixture: In a large bowl, gently mix the lump crab meat with the seasoned breadcrumbs, taking care not to break the crab lumps too much to maintain texture.
- Make the Binding Sauce: In a separate bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, fresh parsley, lemon juice, salt, and pepper until smooth.
- Combine Ingredients: Pour the sauce mixture over the crab and breadcrumb mixture, then gently fold everything together until just combined, being careful not to overmix.
- Shape the Crab Cakes: Form the mixture into cakes approximately 3 inches wide and 1/2 inch thick. Place them on a tray and chill in the refrigerator for at least 30 minutes to help them hold their shape during cooking.
- Heat the Oil: In a skillet, heat vegetable or canola oil over medium-high heat until hot but not smoking, suitable for frying.
- Fry the Crab Cakes: Carefully add the crab cakes to the hot skillet without overcrowding. Cook for 4-5 minutes on each side, or until the exterior is crispy and golden brown.
- Drain and Serve: Remove the crab cakes from the skillet and drain on paper towels. Serve immediately while hot, accompanied by lemon wedges and a dollop of mayonnaise.
Notes
- Be gentle when mixing to preserve the lumpiness of the crab meat for better texture.
- Chilling the crab cakes before frying helps them hold together and prevents falling apart in the pan.
- Use neutral oil like vegetable or canola oil for frying to avoid overpowering the crab flavor.
- Old Bay seasoning is key for authentic crab cake flavor but can be adjusted or substituted with a seafood seasoning blend if unavailable.
- For crispier cakes, you can double-dip them in breadcrumbs before frying, though this recipe keeps it simpler.
