Description
Delicious seafood crab cakes that are crispy on the outside and tender on the inside, perfect for any occasion.
Ingredients
Scale
- 1 lb Jumbo lump crab meat (picked over for shells)
- 1 tbsp Fresh lemon juice
- 1 tsp Old Bay seasoning
- 1 tbsp Fresh parsley (finely chopped)
- 1 tbsp Dijon mustard
- 1/4 cup Mayonnaise
- 1 Large egg (lightly beaten)
- 1/2 cup Panko breadcrumbs (half in mix, half for coating)
- 1 tsp Worcestershire sauce
- Salt and pepper (to taste)
- Vegetable oil or butter (for frying)
Instructions
- Pick through the crab meat to remove any shells and then add the lemon juice.
- Mix the mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, chopped parsley, Worcestershire sauce, and half of the Panko breadcrumbs.
- Let the mixture rest for 10 minutes.
- Form the mixture into 6 to 8 patties and coat each one with the remaining Panko breadcrumbs.
- Refrigerate the crab cakes on a plate for at least 30 minutes to help them hold their shape.
- Heat vegetable oil or butter in a frying pan and fry the crab cakes for 3 to 4 minutes on each side, until they are golden brown.
- Drain the cooked cakes on paper towels to remove excess oil.
Notes
For a spicier option, consider adding diced jalapeños or a dash of hot sauce. For a gluten-free version, substitute Panko with gluten-free breadcrumbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Seafood
Nutrition
- Serving Size: 1 crab cake
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 80mg