Classic Crabcakes
Get ready to savor the irresistible flavors of the sea with this Classic Crabcakes recipe, a true staple of coastal cuisine. Made with tender lump crab meat, seasoned to perfection with Old Bay seasoning, Dijon mustard, Worcestershire sauce, and fresh parsley, these golden, pan-fried patties are irresistibly crisp on the outside and delicately moist on the inside. Italian breadcrumbs provide the ideal texture, while a touch of lemon juice adds bright, zesty freshness. Quick to prepare in just 30 minutes, this easy yet elegant dish is perfect as an appetizer or main course. Serve your crabcakes hot, accompanied by a dollop of tartar sauce, aioli, or a squeeze of lemon for a restaurant-quality meal that's bursting with seafood flavor. Let these Maryland-style crabcakes be the star of your next dinner! Keywords: classic crabcakes recipe, lump crab meat, seafood appetizer, Maryland crabcakes, pan-fried crabcakes.
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Recipe Information
Ingredients
- 450 grams Lump Crab Meat
- 60 grams Mayonnaise
- 15 grams Dijon Mustard
- 1 large Egg
- 5 milliliters Worcestershire Sauce
- 5 grams Old Bay Seasoning
- 60 grams Italian Breadcrumbs
- 15 grams Fresh Parsley
- 10 milliliters Lemon Juice
- 2 grams Salt
- 2 grams Black Pepper
- 30 grams Unsalted Butter
- 30 milliliters Vegetable Oil
Instructions
In a large mixing bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, beaten egg, Worcestershire sauce, and Old Bay seasoning.
Add the breadcrumbs, finely chopped parsley, lemon juice, salt, and pepper to the mixture. Gently fold everything together with a spatula or hands, being careful not to break up the crab meat too much.
Shape the crab mixture into 8 equal-sized patties, about 2 1/2 inches in diameter. Place the patties on a tray and refrigerate for at least 30 minutes to help them hold their shape during cooking.
Heat the butter and vegetable oil in a large skillet over medium heat. Once the butter is melted and the oil is shimmering, carefully add the chilled crabcakes to the skillet.
Cook the crabcakes for about 4-5 minutes on each side, or until they are golden brown and heated through.
Remove the crabcakes from the skillet and let them drain briefly on a paper towel-lined plate.
Serve the crabcakes hot with a squeeze of fresh lemon juice on top and your choice of dipping sauce, such as tartar sauce or aioli.
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.9 g | 147% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 19.0 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 4285 mg | 186% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.3 g | ||
| Protein | 93.3 g | 187% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 429 mg | 33% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1954 mg | 42% | |
*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.
