Description
Enjoy these crispy crab cakes made with fresh lump crab meat and a blend of seasonings. Perfect as an appetizer or main dish, they are sure to impress with their delightful flavor and texture. Serve warm with lemon wedges for a zesty touch!
Ingredients
Scale
- 1 pound fresh lump crab meat
- 1/2 cup breadcrumbs (preferably panko for extra crunch)
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped red bell pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil (for frying)
- Lemon wedges (for serving)
Instructions
- Start by gathering all your ingredients. Its always easier to have everything at hand before you begin cooking.
- In a large mixing bowl, gently pick through the crab meat to remove any shells or cartilage. Be careful not to break up the lumps too much; we want those beautiful chunks of crab to shine in our crabcakes.
- Add the breadcrumbs to the bowl with the crab meat.
- In a separate small bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper until well combined.
- Pour the wet mixture over the crab and breadcrumbs. Gently fold everything together using a spatula or your hands.
- Add the chopped green onions, red bell pepper, and parsley to the mixture. Fold gently until everything is evenly distributed.
- Once combined, cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes.
- After the mixture has chilled, use a 1/2 cup measuring cup to scoop out the mixture and form it into a patty, about 1 inch thick.
- Lightly grease your hands with a bit of olive oil to prevent sticking and place the formed crabcake on a plate or a baking sheet lined with parchment paper.
- Repeat this process until all the mixture is used up.
- Once all the crabcakes are formed, you can either cook them right away or refrigerate them for another 30 minutes.
- Heat a large skillet over medium heat and add the olive oil.
- Once the oil is hot, carefully add the crabcakes to the skillet, making sure not to overcrowd the pan.
- Cook the crabcakes for about 4-5 minutes on one side, or until they are golden brown and crispy.
- Use a spatula to gently flip them over and cook for another 4-5 minutes on the other side.
- Once both sides are golden brown, transfer the crabcakes to a plate lined with paper towels to absorb any excess oil.
- If youre cooking in batches, keep the cooked crabcakes warm in a low oven (around 200°F) while you finish frying the rest.
- Serve the crabcakes warm with lemon wedges on the side for a zesty finish.
Notes
- For added flavor, consider serving with a dipping sauce such as tartar sauce or a spicy remoulade.
- These crabcakes can be made ahead of time and frozen before cooking. Just thaw and cook as directed when ready to serve.
- Prep Time: 30 minutes
- Cook Time: 15 minutes