Description
Enjoy the delightful taste of Maryland with these crispy crab cakes made from fresh lump crab meat and a blend of savory seasonings. Perfect as a light meal or elegant appetizer, they are best served with lemon wedges for a refreshing citrus touch.
Ingredients
Scale
- 1 pound fresh lump crab meat
- 1/2 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
- 1/4 cup breadcrumbs (preferably panko for extra crunch)
- 2 tablespoons fresh parsley, chopped
- 1/4 cup vegetable oil (for frying)
- Lemon wedges (for serving)
Instructions
- Gather all your ingredients.
- In a large mixing bowl, gently combine the fresh lump crab meat with the mayonnaise, being careful not to break up the crab meat too much.
- Add the large egg and mix well.
- Stir in the Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper.
- Fold in the finely chopped green onions and red bell pepper.
- Sprinkle in the breadcrumbs and chopped parsley, mixing gently until just combined.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes.
- Scoop out about 1/4 cup of the mixture and shape it into a patty, about 1 inch thick.
- Place the formed crab cakes on a baking sheet lined with parchment paper.
- Optionally, chill the formed crab cakes in the refrigerator for another 30 minutes.
- Heat the vegetable oil in a large skillet over medium heat.
- Once hot, carefully add the crab cakes to the skillet, cooking in batches if necessary.
- Cook for about 4-5 minutes on one side until golden brown, then flip and cook for an additional 4-5 minutes.
- Transfer the cooked crab cakes to a plate lined with paper towels to absorb excess oil.
- Serve the crab cakes on a bed of mixed greens or alongside a fresh salad.
- Accompany with tartar sauce or a zesty remoulade, and add lemon wedges for a refreshing touch.
Notes
- For best results, use fresh lump crab meat.
- Panko breadcrumbs provide extra crunch, but regular breadcrumbs can be used if preferred.
- Chilling the mixture and formed cakes helps them hold their shape during cooking.
- Prep Time: 30 minutes
- Cook Time: 10-15 minutes