Description
Classic Crab Cakes
Ingredients
1 lb lump crab meat (picked over for shells)
1/4 cup mayonnaise
1 large egg, beaten
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
1/2 cup panko breadcrumbs (plus extra for coating)
1 tbsp fresh parsley, chopped
1 tbsp lemon juice
2 tbsp butter or oil (for frying)
Directions
Mix the base:
In a large bowl, combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and parsley. Stir until smooth.
Add the crab:
Gently fold in the crab meat and breadcrumbs. Be careful not to break up the crab chunks too much.
Shape the cakes:
Form the mixture into 8-10 patties. Lightly coat with additional panko breadcrumbs for a crispy crust.
Cook the cakes:
Heat butter or oil in a skillet over medium heat. Fry the crab cakes for 3-4 minutes per side, until golden brown.
Serve:
Garnish with lemon wedges and fresh parsley. Perfect with tartar sauce or a squeeze of fresh lemon!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 250 kcal per serving
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