Delicious Homemade Crab Cakes
These crab cakes combine sophistication with comfort, perfect for impressing family or guests. Quick to whip up yet delightful to eat, they deliver bursts of ocean flavor.
Ingredients
Main Ingredients
- 1 pound lump crab meat (fresh or canned) Fresh is best!
- 1 cup breadcrumbs (panko recommended) For extra crispiness
- 1/2 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning For flavoring
- 1/4 cup chopped fresh parsley
- to taste Salt and pepper
- as needed Olive oil (for frying)
Instructions
Preparation
- In a large mixing bowl, gently combine the lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, salt, and pepper.
- Form the mixture into patties about the size of your palm and around one inch thick.
- Place the formed crab cakes on a baking sheet and chill in the fridge for at least 30 minutes.
Cooking
- Heat olive oil in a skillet over medium heat. Once hot, gently place the chilled crab cakes in the skillet.
- Fry for about 4-5 minutes on each side, or until golden brown.
- Serve with a wedge of lemon and your favorite dipping sauce.
Notes
Don’t skip the chilling step; it helps the cakes hold together while frying. Store leftovers in an airtight container in the fridge for up to two days.