Chesapeake Bay Crab Cakes
Bring the taste of the coast to your table with these irresistible Chesapeake Bay Crab Cakes, a celebration of fresh lump crab meat and classic seaside flavors. Infused with the perfect balance of creamy mayonnaise, tangy Dijon mustard, zesty lemon juice, and the iconic kick of Old Bay seasoning, these crab cakes are light yet packed with flavor. Each patty is carefully formed to preserve the delicate chunks of crab, combined with just enough bread crumbs to hold them together without overpowering their natural sweetness. Pan-fried to golden perfection in a sizzling skillet, these succulent crab cakes are ready in under 30 minutes and make an elegant main course or appetizer. Serve with tartar sauce, a squeeze of fresh lemon, or your favorite garnish to elevate any occasion into a coastal feast. Perfect for seafood lovers searching for an authentic taste of the Chesapeake Bay experience!
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Recipe Information
Ingredients
- 1 pound Lump crab meat
- 0.25 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 teaspoons Old Bay seasoning
- 2 tablespoons Fresh parsley (chopped)
- 1 large Egg
- 0.5 cup Bread crumbs
- 1 teaspoon Lemon juice
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Neutral oil (for frying)
Instructions
In a large bowl, gently pick through the lump crab meat to remove any shell fragments, being careful not to break up the chunks of crab.
In a separate medium bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, egg, lemon juice, salt, and black pepper until well combined.
Add the wet mixture to the crab meat and gently fold it in using a rubber spatula, being careful not to break apart the crab meat.
Gradually stir in the bread crumbs until the mixture holds together but is not overly dry. You may not need to use all the bread crumbs.
Divide the mixture into 8 equal portions and shape each one into a 1-inch-thick patty. Place the patties on a plate, cover with plastic wrap, and refrigerate for at least 30 minutes to allow them to firm up.
Heat the neutral oil in a large skillet over medium heat. Once the oil is shimmering, gently add the crab cakes to the skillet, working in batches if necessary to avoid overcrowding.
Cook the crab cakes for 3-4 minutes per side, or until golden brown and heated through. Carefully flip them using a spatula to keep the cakes intact.
Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil.
Serve warm with tartar sauce, lemon wedges, or your choice of garnish.
Nutrition Facts
Calories |
1397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.4 g | 115% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 3752 mg | 163% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.1 g | ||
| Protein | 94.2 g | 188% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 474 mg | 36% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1905 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
