Name: Crab Cakes
Prep time: 15 min
Cook time: 8 min
Total time: 55 min
Cuisine: American
Ingredients: 1 lb lump crab meat (picked over for shells); 1/3 cup mayonnaise; 1 egg; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 1 tsp Old Bay seasoning (or a mix of paprika, celery salt, and pepper); 1 tbsp lemon juice; 2 tbsp finely chopped parsley; 1/2 cup crushed buttery crackers (like Ritz) or panko; Salt and pepper, to taste; 1 tbsp butter (for frying); 1 tbsp oil (for frying)

Description

These crab cakes are golden and crisp on the outside with a tender, flavorful center full of sweet lump crab meat. Balanced seasoning and fresh lemon let the crab truly shine in every bite.

Ingredients

1 lb lump crab meat (picked over for shells)

1/3 cup mayonnaise

1 egg

1 tsp Dijon mustard

1 tsp Worcestershire sauce

1 tsp Old Bay seasoning (or a mix of paprika, celery salt, and pepper)

1 tbsp lemon juice

2 tbsp finely chopped parsley

1/2 cup crushed buttery crackers (like Ritz) or panko

Salt and pepper, to taste

1 tbsp butter (for frying)

1 tbsp oil (for frying)

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Instructions

In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, and parsley until smooth.
Gently fold in the lump crab meat and crushed crackers, being careful not to overmix so the crab remains in larger pieces.
Shape the mixture into 6 to 8 patties and place them on a plate. Refrigerate for at least 30 minutes to help them firm up.
Heat the butter and oil in a skillet over medium heat.
Sear the crab cakes for 3 to 4 minutes per side, until golden brown and crisp.
Serve hot with lemon wedges, tartar sauce, remoulade, or lemon-herb aioli.

Notes

For a lighter texture, substitute panko for the crushed crackers.

Add a pinch of cayenne pepper or a few dashes of hot sauce for extra heat.

For brighter flavor, mix in additional lemon zest.

To bake instead of fry, brush lightly with oil and bake at 400°F (200°C) for 12 to 15 minutes, flipping halfway through.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or 350°F (175°C) oven to maintain crispness.

Freeze uncooked patties on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Cook from frozen, adding a few extra minutes per side.

Prep Time: 15 minutes
Cook Time: 8 minutes
Category: Main Course
Method: Pan Fry
Cuisine: American

Nutrition

Serving Size: 2 crab cakes
Calories: 420 kcal
Sugar: 2 g
Sodium: 780 mg
Fat: 28 g
Saturated Fat: 8 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 1 g
Protein: 26 g
Cholesterol: 145 mg