Description
These delectable seafood delights capture the essence of the ocean with each bite of tender lump crab meat, perfectly balanced with creamy mayonnaise and zesty seasonings.
Ingredients
Scale
- 1 pound lump crab meat (picked over for shells)
- 1/2 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2/3 cup crushed saltine crackers or breadcrumbs
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- lemon wedges for serving
Instructions
- In a large mixing bowl, begin whisking together the mayonnaise, large egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, fresh lemon juice, salt, and black pepper.
- Gently fold in the lump crab meat, taking care to keep those precious lumps intact for the best texture. Add in the crushed saltine crackers (or breadcrumbs) and freshly chopped parsley.
- Once the mixture is well combined, begin shaping it into patties. Aim for approximately 6-8 patties, each about one inch thick.
- Once the crab cakes are chilled and firm, heat a large skillet over medium heat and add the unsalted butter and vegetable oil. Carefully place the crab cakes in the skillet and fry each cake for about 3-4 minutes on each side.
- After cooking, transfer the crab cakes to a paper towel-lined plate, allowing any excess oil to drain. Serve them warm alongside fresh lemon wedges.
Notes
Use fresh crab meat for the best flavor; chilling the patties is essential for structure during frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
Nutrition
- Calories: 300 kcal
- Sodium: 550 mg
- Protein: 20 g