Crab Cakes
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
4
Crispy on the outside and tender on the inside, these classic crab cakes are a delightful seafood treat perfect for any occasion.
Ingredients
- 1 pound lump crab meat
- 1/4 cup mayonnaise
- 1 large egg
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup finely chopped fresh parsley
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- Lemon wedges for serving
Instructions
- Step 1: In a large bowl, gently mix together the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, and parsley until well combined.
- Step 2: Fold in 1/2 cup of the panko breadcrumbs, being careful not to break up the crab meat too much.
- Step 3: Shape the mixture into 8 patties, about 1/2-inch thick, and place them on a baking sheet lined with parchment paper.
- Step 4: Refrigerate the crab cakes for at least 30 minutes to help them firm up.
- Step 5: Spread the remaining 1/2 cup of panko breadcrumbs on a plate, and lightly coat each crab cake in the breadcrumbs.
- Step 6: In a large skillet, heat the butter and olive oil over medium heat until hot.
- Step 7: Add the crab cakes to the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy.
- Step 8: Transfer the cooked crab cakes to a paper towel-lined plate to drain any excess oil.
- Step 9: Serve the crab cakes warm with lemon wedges on the side.
Love this recipe?
Save it to your Forever Cookbook collection and never lose it again!
Get Started Free