Description
Classic Crab Cakes are a delightful seafood appetizer or main dish featuring tender lump crab meat combined with flavorful seasonings and a crispy golden crust. These pan-fried cakes are perfectly moist on the inside with a crunchy coating, enhanced by a blend of mayonnaise, Dijon mustard, and Old Bay seasoning. Ready in just 25 minutes, this recipe serves 8 and is ideal for a quick yet impressive meal or party snack.
Ingredients
Scale
Crab Cake Mixture
- 1 lb lump crab meat, picked over for shells
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
Coating and Cooking
- 1/4 cup panko breadcrumbs
- 2 tablespoons vegetable oil (for frying)
- Lemon wedges, for serving
Instructions
- Prepare the Crab Cake Mixture: In a large bowl, gently combine the lump crab meat with mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, salt, black pepper, 3/4 cup of panko breadcrumbs, and chopped fresh parsley. Mix delicately to avoid breaking up the crab meat too much.
- Form the Patties: Shape the mixture into 8 evenly sized patties, each about 3 inches in diameter, ensuring they hold together well for frying.
- Coat the Crab Cakes: Spread the remaining 1/4 cup of panko breadcrumbs on a plate. Lightly press each crab cake onto the breadcrumbs to coat both sides evenly, which will help create a crispy outer crust when cooked.
- Heat the Oil and Fry: In a large skillet, heat the vegetable oil over medium heat until hot. Carefully add the crab cakes without overcrowding the pan. Cook for 3-4 minutes on each side, or until golden brown and cooked through. Fry in batches if necessary to maintain heat.
- Drain and Serve: Remove the crab cakes from the skillet and place them on paper towels to drain excess oil. Serve warm with fresh lemon wedges and your preferred dipping sauce for a perfect finish.
Notes
- Handle the crab meat gently to maintain the texture and lumps.
- Use fresh lump crab meat for best flavor and texture.
- If you prefer a different spice profile, feel free to adjust or omit Old Bay seasoning.
- Can be served as appetizers or as a main course with a side salad or vegetables.
- Leftovers can be refrigerated for up to 2 days and reheated in a skillet to retain crispiness.
