Description
Classic Crab Cakes are a delicious seafood appetizer or main course featuring tender lump crab meat mixed with flavorful seasonings and breadcrumbs, pan-fried to a golden crisp. This easy-to-make recipe yields perfectly moist and flavorful crab cakes ideal for serving with a squeeze of fresh lemon and your favorite dipping sauce for an impressive yet simple dish.
Ingredients
Scale
Crab Cake Mixture
- 1 lb lump crab meat, picked over for shells
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
Coating & Cooking
- 1/4 cup panko breadcrumbs (for coating)
- 2 tablespoons vegetable oil (for frying)
- Lemon wedges, for serving
Instructions
- Mix Ingredients: In a large bowl, gently combine the lump crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, salt, black pepper, 3/4 cup of the panko breadcrumbs, and chopped fresh parsley. Take care not to break up the crab meat too much to maintain texture.
- Form Patties: Shape the mixture into 8 evenly sized patties, each about 3 inches in diameter, ensuring they hold together well for frying.
- Coat Patties: Place the remaining 1/4 cup of panko breadcrumbs on a plate. Lightly press each crab cake into the breadcrumbs, coating both sides to add a crispy texture when fried.
- Heat Oil: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat until hot but not smoking, to prepare for frying the crab cakes evenly.
- Fry Crab Cakes: Carefully add the crab cakes to the skillet without overcrowding. Cook each side for 3-4 minutes or until they turn golden brown and are cooked through. Cook in batches if necessary to maintain heat and crispness.
- Drain and Serve: Remove the crab cakes from the skillet and place them on paper towels to drain any excess oil. Serve warm with fresh lemon wedges and your preferred dipping sauce.
Notes
- Be gentle when mixing to prevent breaking up the crab meat and keep the cakes tender.
- If you prefer a lighter option, the crab cakes can be baked at 375°F (190°C) for 15-20 minutes instead of frying.
- Try serving with tartar sauce, remoulade, or a spicy aioli for extra flavor.
- Make sure not to overcrowd the skillet to achieve a crispy crust on each crab cake.
- For extra binding, you can add a tablespoon of Dijon mustard or a teaspoon of lemon juice to the mixture.
