Crab Cakes Can Be Oamc
Discover the ultimate recipe for perfectly crispy and flavorful homemade crab cakes with "Crab Cakes Can Be OAMC" (Once-A-Month Cooking). Featuring tender lump crab meat, zesty Old Bay seasoning, and a hint of Dijon mustard, these easy-to-make patties are packed with coastal charm. The real game changer? These crab cakes are freezer-friendly, making them ideal for meal prepping or last-minute entertaining. With a quick fry in olive oil, the golden crust and juicy interior create a crave-worthy bite every time. Serve them warm with lemon wedges, your favorite dipping sauce, or a fresh side salad for a restaurant-quality meal right at home. Keywords: crab cakes, freezer-friendly crab cakes, OAMC recipes, easy crab cakes, lump crab meat recipes.
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Recipe Information
Ingredients
- 1 pound lump crab meat
- 1 cup breadcrumbs (preferably panko)
- 0.25 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1 tablespoon fresh parsley, chopped
- 1 egg, beaten
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil (for frying)
Instructions
In a large mixing bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, and pepper. Stir until well mixed.
Gently fold in the lump crab meat, being careful not to break it apart too much.
Add the breadcrumbs, parsley, and beaten egg to the mixture. Stir gently until the mixture just comes together (do not overmix).
Using your hands, shape the mixture into 8 evenly sized patties, about 1/2 inch thick.
Place the patties onto a baking sheet lined with parchment paper. If freezing, flash freeze the patties by placing the baking sheet in the freezer for about 1-2 hours until firm. Then, transfer the frozen patties to a freezer-safe bag or container for storage.
When ready to cook, remove the crab cakes from the freezer (if frozen). If cooking immediately, refrigerate the patties for 15-20 minutes to help them hold their shape during frying.
Heat the olive oil in a large skillet over medium heat. Add the crab cakes to the skillet (do not overcrowd) and cook for 3-4 minutes per side, or until golden brown and crispy.
Serve the crab cakes warm with your favorite dipping sauce, lemon wedges, or a side salad.
Nutrition Facts
Calories |
1574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.6 g | 112% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 4590 mg | 200% | |
| Total Carbohydrate | 99.7 g | 36% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 9.9 g | ||
| Protein | 101.3 g | 203% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 486 mg | 37% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1908 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.
