Description
Delightfully crispy crab cakes with a golden-brown crust and fresh crab meat, perfect for any occasion.
Ingredients
Scale
- 1 lb fresh crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg, beaten
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- Oil for frying
Instructions
- Combine the crab meat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, black pepper, and parsley in a large bowl.
- Mix the ingredients together gently to preserve the crab meat’s tenderness.
- Form the mixture into patties, each about 2-3 inches wide.
- Heat oil in a skillet over medium heat until hot.
- Fry the crab cakes in batches for about 4-5 minutes on each side, or until golden brown and crispy.
- Drain the cooked crab cakes on paper towels and serve warm with your favorite dipping sauce.
Notes
Serve with a mixed greens salad, lemon, or spicy remoulade for a delicious contrast. Store leftovers in an airtight container for up to 2 days, or freeze uncooked patties.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 95mg
Keywords: crab cakes, seafood, appetizers