Classic Crab Cakes Recipe. Crispy & Flavorful
Crab cakes are a delightful way to enjoy fresh crab meat, bringing out its natural sweetness with just the right amount of seasoning. This recipe is easy to follow and results in crispy, golden cakes that are tender and flavorful on the inside. Perfect for a special lunch, dinner, or even an elegant appetizer, these crab cakes are sure to impress your guests or satisfy your own seafood cravings. The combination of breadcrumbs, spices, and a hint of lemon enhances the taste without overpowering the delicate crab meat.
Ingredients
- 1 lb (450g) fresh crab meat, drained and picked over for shells
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 1/2 cup breadcrumbs (preferably panko)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons unsalted butter (for frying)
- 2 tablespoons vegetable oil (for frying)
- Lemon wedges, for serving
Directions
Prepare the mixture. In a large bowl, combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, and lemon juice. Mix well until all ingredients are thoroughly blended.
Add the crab meat. Gently fold in the crab meat, making sure not to break up the lumps too much. The texture should be delicate.
Incorporate the breadcrumbs. Add the breadcrumbs and parsley to the crab mixture, folding them in gently. The mixture should be moist but able to hold its shape when formed into cakes.
Shape the cakes. Divide the mixture into 8 equal portions and shape each into a patty about 1/2 inch thick.
Cook the crab cakes. In a large skillet, heat the butter and oil over medium heat. Once hot, add the crab cakes and cook for 3-4 minutes on each side until golden brown and crispy. Avoid overcrowding the pan; cook in batches if necessary.
Serve the crab cakes hot, with lemon wedges on the side for squeezing over the top.
Recipe tips
Fresh crab meat gives the best flavor and texture. If using canned crab meat, make sure to drain it well. If the crab cakes are too soft to handle, chill the mixture in the fridge for 30 minutes before shaping. This will make them easier to form. Be gentle when mixing the ingredients to keep the crab meat chunky, ensuring a better texture in the finished cakes. Panko breadcrumbs create a lighter, crispier crust compared to regular breadcrumbs.
Nutrition Facts (per serving)
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