Crab Cakes Reid
Delight in the coastal charm of *Crab Cakes Reid*, a classic yet luxurious dish bursting with flavor from tender lump crab meat and a zesty blend of Old Bay seasoning, Dijon mustard, and fresh lemon juice. Enhanced by the perfect crunch of golden panko breadcrumbs, these homemade crab cakes are pan-fried to a crispy exterior while remaining moist and flaky inside. The addition of finely chopped parsley and green onions adds a vibrant herbaceous touch, making this recipe a true feast for the senses. Ready in just 35 minutes, with a brief chill time for perfectly shaped patties, this seafood favorite is perfect for weeknight dinners or elegant entertaining. Serve them hot with lemon wedges, tangy tartar sauce, or your favorite dipping sauce for a restaurant-worthy experience at home.
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Recipe Information
Ingredients
- 16 ounces lump crab meat
- 0.75 cups panko breadcrumbs
- 0.25 cups mayonnaise
- 1.5 tablespoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1.5 teaspoons Old Bay seasoning
- 1 large egg
- 1 tablespoon lemon juice
- 2 tablespoons parsley, finely chopped
- 2 tablespoons green onions, finely chopped
- 0.25 cups vegetable oil (for frying)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
In a large mixing bowl, gently combine the lump crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, lemon juice, parsley, green onions, salt, and black pepper. Be careful not to break apart the crab meat too much while mixing.
Using your hands, form the mixture into 8 evenly sized patties, about 3 inches in diameter and 1 inch thick. Place the patties on a parchment-lined baking sheet and refrigerate for at least 30 minutes to help them hold their shape.
Heat the vegetable oil in a large nonstick skillet over medium heat. Once the oil is shimmering but not smoking, carefully place 4 crab cakes in the skillet. Be careful not to overcrowd the pan.
Cook the first side of the crab cakes for about 3-4 minutes, or until golden brown. Carefully flip each crab cake and cook the other side for another 3-4 minutes until evenly browned and heated through.
Transfer cooked crab cakes to a plate lined with paper towels to drain excess oil. Repeat with the remaining 4 crab cakes, adding more oil to the skillet if needed.
Serve the crab cakes immediately with lemon wedges, tartar sauce, or your favorite garnish. Enjoy!
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1128 mg | 49% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 2.2 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 114 mg | 9% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 509 mg | 11% | |
*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.
