Description
Enjoy these crispy crab cakes made with fresh lump crab meat, breadcrumbs, and a blend of seasonings. Perfect as an appetizer or main dish, they are sure to impress with their delicious flavor and texture. Serve warm with lemon wedges and your favorite dipping sauce for an extra kick!
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
- 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 through.
- 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 them in gently until evenly distributed.
- Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes.
- Take the mixture out of the refrigerator. Using your hands, scoop about 1/4 cup of the mixture and gently form it into a patty.
- Place the formed crabcakes on a baking sheet lined with parchment paper.
- Repeat the process until all the mixture is shaped into crabcakes. You should have about 8-10 crabcakes.
- Refrigerate the formed crabcakes for another 15-20 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, cooking in batches if necessary.
- Cook the crabcakes for about 4-5 minutes on one side until golden brown.
- Carefully flip them over using a spatula and cook for another 4-5 minutes until golden brown and heated through.
- Transfer the crabcakes to a plate lined with paper towels to absorb excess oil.
- Serve warm with lemon wedges on the side.
Notes
- Feel free to customize the crabcakes by adding your favorite herbs or spices.
- You can also serve them with a dipping sauce like tartar sauce or a spicy remoulade for an extra kick!
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes