Description
These crispy and flavorful crab cakes are a perfect appetizer or main course. Made with lump crab meat, a blend of savory seasonings, and crunchy panko breadcrumbs, they are pan-fried to golden perfection and served with fresh lemon wedges for a bright finish.
Ingredients
Scale
Crab Cake Mixture
- 1 lb lump crab meat, shells removed
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp Old Bay seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 1/2 cup panko breadcrumbs
Coating
- 1/2 cup panko breadcrumbs
For Frying and Serving
- 2 tbsp unsalted butter (for frying)
- Lemon wedges (for serving)
Instructions
- Combine Ingredients: In a large bowl, gently mix the lump crab meat with mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, black pepper, fresh parsley, and 1/2 cup panko breadcrumbs. Stir carefully to maintain the crab meat’s delicate texture.
- Shape Patties and Chill: Form the mixture into 8 equal-sized patties. Place them on a plate or tray and refrigerate for 30 minutes to allow them to firm up, which helps maintain shape during frying.
- Coat with Breadcrumbs: After chilling, coat both sides of each crab cake with the remaining 1/2 cup panko breadcrumbs, pressing gently to adhere the coating.
- Fry the Crab Cakes: Heat 2 tablespoons of unsalted butter in a large skillet over medium heat. Fry the crab cakes in batches for 3 to 4 minutes per side, or until each side is golden brown and crispy.
- Drain and Serve: Remove fried crab cakes from the skillet and drain on paper towels to absorb excess butter. Serve warm with lemon wedges and your choice of dipping sauce for a zesty finish.
Notes
- Use fresh lump crab meat for the best flavor and texture.
- Be gentle when mixing to keep crab meat chunks intact.
- Refrigerating the patties helps prevent them from falling apart when frying.
- Adjust seasoning to taste, especially Old Bay seasoning for spice level.
- Serve with tartar sauce or aioli for added flavor.
- Can also bake at 375°F (190°C) for 12-15 minutes as a healthier alternative to frying.
