🦀 Classic Crab Cakes
Ingredients
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1 lb lump crab meat (fresh or canned, drained)
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1/3 cup mayonnaise
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1 large egg, lightly beaten
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1 tsp Dijon mustard
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1 tsp Worcestershire sauce
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1 tsp Old Bay seasoning (or to taste)
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1/2 cup breadcrumbs (preferably panko)
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2 tbsp chopped parsley (optional)
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Salt & pepper, to taste
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Oil or butter, for frying
Instructions
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Prepare the mixture:
In a large bowl, whisk together the mayo, egg, Dijon, Worcestershire, and seasoning. -
Add the crab:
Gently fold in the crab meat and breadcrumbs until just combined. Don’t overmix — you want chunks of crab. -
Form patties:
Shape into 6–8 cakes (about 1/3 cup each). Chill in the fridge for 15–30 minutes to help them firm up. -
Cook:
Heat a skillet over medium heat with a bit of oil or butter. Cook cakes 3–4 minutes per side, until golden brown and heated through. -
Serve:
Enjoy with tartar sauce, lemon wedges, or a simple aioli.
🧑🍳 Quick 2-Ingredient Version (if you’re in a hurry)
If you really want something ultra-simple:
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Mix 1 can (or 8 oz) crab meat with 1/4 cup mayonnaise.
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Form small patties, coat lightly with breadcrumbs (optional), and pan-fry until golden.
→ Not as complex, but fast and still tasty!
Would you like me to give you a baked version instead of pan-fried (less oily, great for meal prep)?
