Crab Meat Cakes Ms Pearl Wallace
Dive into coastal decadence with Ms. Pearl Wallace's Crab Meat Cakes, a recipe that transforms fresh lump crab meat into golden, crispy delights bursting with seaside flavor. This easy-to-make dish combines the rich taste of crab with savory notes of Old Bay seasoning, zesty lemon juice, and a touch of Dijon mustard, all bound together with silky mayonnaise and breadcrumbs for perfect texture. Gently pan-fried to a golden brown, these crab cakes are an irresistible addition to your dinner table, served alongside tartar sauce or a fresh squeeze of lemon. Ready in just 25 minutes, this recipe is ideal for weeknight indulgence or impressing guests at any gathering.
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Recipe Information
Ingredients
- 1 lb Fresh lump crab meat
- 3 tbsp Mayonnaise
- 2 tsp Dijon mustard
- 2 tsp Old Bay seasoning
- 1 tsp Worcestershire sauce
- 2 tbsp Fresh parsley, chopped
- 1 tbsp Lemon juice
- 1 Egg
- 1.5 cups Panko breadcrumbs
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 3 tbsp Vegetable oil
Instructions
In a large mixing bowl, gently pick through the crab meat to remove any remaining shells, being careful not to break up the meat too much.
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, Old Bay seasoning, Worcestershire sauce, parsley, lemon juice, and egg until well combined.
Add the wet mixture to the crab meat and gently fold together using a spatula.
Sprinkle 1 cup of panko breadcrumbs, salt, and black pepper over the crab mixture and carefully fold until just combined. Reserve the remaining 0.5 cup of panko for coating the cakes.
Divide the mixture into 8 equal portions and gently form each into a patty about 3 inches wide and 1 inch thick. Place the reserved panko breadcrumbs on a plate and lightly press each patty into the crumbs to coat both sides.
Heat the vegetable oil in a large skillet over medium heat until shimmering.
Place the crab cakes in the skillet in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes on each side, or until golden brown and crispy.
Remove cooked crab cakes from the skillet and place them on a plate lined with paper towels to drain excess oil. Repeat with remaining crab cakes.
Serve warm with tartar sauce, lemon wedges, or your favorite dipping sauce. Enjoy!
Nutrition Facts
Calories |
1507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.3 g | 114% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 26.9 g | ||
| Cholesterol | 481 mg | 160% | |
| Sodium | 4295 mg | 187% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 6.5 g | ||
| Protein | 107.7 g | 215% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 397 mg | 31% | |
| Iron | 9.2 mg | 51% | |
| 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.
