Classic Crab Cakes
Treat your taste buds to the ultimate seafood indulgence with these **Classic Crab Cakes**, a timeless recipe that perfectly balances rich, delicate lump blue crab meat with a harmonious blend of flavorful ingredients. Seasoned with tangy **Dijon mustard**, zesty **lemon juice**, and iconic **Old Bay seasoning**, these golden-brown patties are a joy to prepare and even more satisfying to savor. Crisp breadcrumbs hold everything together while keeping the texture light and airy, making every bite irresistibly delicious. Quick and easy to make in just 30 minutes of prep and cooking, they’re perfect for dinner parties, romantic meals, or even casual weeknight dinners. Served hot with fresh parsley and lemon wedges, these crab cakes are a seafood classic that deserves a spot on your table!
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Recipe Information
Ingredients
- 1 lb lump blue crab meat
- 0.5 cup breadcrumbs
- 0.25 cup mayonnaise
- 1 egg
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- 1 tsp Old Bay seasoning
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp vegetable oil
Instructions
In a large mixing bowl, gently combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, and lemon juice.
Add in the chopped parsley, Old Bay seasoning, salt, and black pepper. Mix gently until all ingredients are well incorporated, being careful not to over-mix as this can break down the crab meat.
Divide the mixture into 8 equal portions and shape each portion into a patty about 3 inches wide and 1 inch thick.
Place the formed crab cakes on a baking sheet lined with parchment paper, cover them, and refrigerate for at least 30 minutes. This helps them hold their shape while cooking.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the crab cakes in the skillet without overcrowding.
Cook the crab cakes for about 4-5 minutes on each side, or until they are golden brown and crispy on the outside.
Remove the crab cakes from the skillet and drain them on a paper towel-lined plate to remove any excess oil.
Serve the crab cakes hot, garnished with additional chopped parsley and lemon wedges on the side for squeezing.
Nutrition Facts
Calories |
1419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.5 g | 112% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 18.5 g | ||
| Cholesterol | 788 mg | 263% | |
| Sodium | 4583 mg | 199% | |
| Total Carbohydrate | 56.6 g | 21% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.9 g | ||
| Protein | 104.5 g | 209% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 503 mg | 39% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1799 mg | 38% | |
*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.
