Description
These classic crab cakes are a seafood lover’s dream. Made with lump crab meat and a blend of seasonings, they are crispy on the outside, tender on the inside, and bursting with flavor. Whether served as an appetizer or a main course, these crab cakes are sure to impress.
Ingredients
Units
Scale
Main Ingredients:
- 1 pound lump crab meat, picked over for shells
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 tablespoon lemon juice
Additional Ingredients:
- 2 tablespoons chopped fresh parsley
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped green onion
- Salt and pepper to taste
- 2 tablespoons olive oil or unsalted butter for frying
Instructions
- Mix Ingredients: In a large bowl, gently combine crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, parsley, celery, green onion, salt, and pepper.
- Form Patties: Shape the mixture into 6–8 patties, about ¾ inch thick. Refrigerate for at least 30 minutes.
- Cook: Heat oil or butter in a skillet over medium heat. Cook crab cakes for 3–4 minutes per side until golden brown.
- Serve: Transfer to a paper towel-lined plate and serve warm with lemon wedges or tartar sauce.
Notes
- For a healthier option, bake crab cakes at 400°F (200°C) for 12–15 minutes, flipping halfway through.
- Best results are achieved with lump or backfin crab meat.
Nutrition
- Serving Size: 1 crab cake
- Calories: 210
- Sugar: 1g
- Sodium: 480mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 17g
- Cholesterol: 90mg
