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Crab Cakes

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Crab cakes are savory seafood patties made with lump crab meat, light binders, and bold seasoning. Pan-fried or baked until golden, they’re crispy on the outside and tender inside—perfect as a main dish, appetizer, or sandwich filling.

Ingredients

  • 1 lb lump crab meat (fresh, canned, or pasteurized, drained and checked for shells)
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon Old Bay seasoning
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper, to taste
  • 1/3 cup breadcrumbs or crushed crackers
  • 2 tablespoons olive oil or butter (for frying)

Instructions

  1. In a large bowl, gently combine crab meat with mayonnaise, Dijon mustard, egg, Worcestershire sauce, lemon juice, Old Bay seasoning, parsley, salt, and pepper.
  2. Fold in breadcrumbs just until the mixture holds together. Do not overmix.
  3. Form into 6–8 patties and place on a plate. Chill for 30 minutes to firm up.
  4. Heat olive oil or butter in a skillet over medium heat.
  5. Cook crab cakes for 3–4 minutes per side, or until golden brown and heated through.
  6. Remove and drain on a paper towel-lined plate.
  7. Serve warm with lemon wedges, tartar sauce, or remoulade.

Notes

Chilling the patties helps prevent them from falling apart during cooking.Bake at 400°F (200°C) for 12–15 minutes for a lighter version.Use almond flour or gluten-free breadcrumbs to make them gluten-free.Form into smaller patties for bite-sized party appetizers.Check crab meat thoroughly for any shell pieces before mixing.

Nutrition

Find it online: https://cookibly.com/crab-cakes/