🦀 Classic Crab Cakes
🍽️ Makes: 8 medium cakes
⏱️ Time: 15 min prep + 15 min cooking
🛒 Ingredients:
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1 lb lump crab meat, picked over for shells
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1/2 cup breadcrumbs (panko for extra crunch)
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1/4 cup mayonnaise
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1 large egg, beaten
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2 tbsp fresh parsley, chopped
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1 tbsp Dijon mustard
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1 tsp Worcestershire sauce
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1 tsp Old Bay seasoning (or seafood seasoning)
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1/2 tsp salt
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1/4 tsp black pepper
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2 tbsp lemon juice
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2 tbsp vegetable oil (for frying)
👩🍳 Instructions:
1. Mix ingredients:
In a bowl, gently combine crab meat, breadcrumbs, mayonnaise, egg, parsley, mustard, Worcestershire sauce, Old Bay, salt, pepper, and lemon juice. Be careful not to break up the crab meat too much.
2. Form cakes:
Shape the mixture into 8 equal-sized patties, about 3 inches wide.
3. Chill (optional):
For best results, refrigerate the crab cakes for 30 minutes to help them firm up.
4. Cook crab cakes:
Heat vegetable oil in a large skillet over medium heat.
Cook crab cakes for about 4-5 minutes on each side until golden brown and cooked through.
5. Serve:
Place on a plate and serve with lemon wedges and your favorite dipping sauce (like tartar sauce, remoulade, or spicy aioli).
💡 Tips:
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Use lump crab meat for the best texture and flavor.
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Avoid over-mixing to keep the cakes flaky.
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Bake them at 375°F (190°C) for 15 minutes as a healthier alternative.
Want a quick homemade remoulade or tartar sauce recipe to go with them?
