Crabby Crab Cakes
Dive into coastal flavors with these irresistible Crabby Crab Cakes, a perfect blend of fresh lump crab meat and zesty seasonings. This recipe highlights delicate chunks of sweet crab enhanced with Old Bay seasoning, Dijon mustard, fresh parsley, and a splash of lemon juice for a bright, citrusy touch. Coated in crispy panko breadcrumbs and pan-fried to golden perfection, each bite offers a satisfying crunch followed by a tender, flavorful interior. Ready in just 35 minutes, these easy homemade crab cakes are ideal for an elegant appetizer, a light dinner, or a crowd-pleasing addition to your seafood spread. Pair them with tangy tartar sauce or a squeeze of fresh lemon for a restaurant-quality experience at home. Perfect for seafood lovers searching for the ultimate crab cake recipe!
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Recipe Information
Ingredients
- 1 pound Lump crab meat
- 1 cup Panko breadcrumbs
- 0.25 cup Mayonnaise
- 1.5 tablespoons Dijon mustard
- 1 teaspoon Old Bay seasoning
- 2 tablespoons Fresh parsley, chopped
- 2 large Eggs
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Neutral oil (e.g., canola or vegetable oil) for frying
Instructions
Gently pick through the crab meat to remove any shells or cartilage, taking care not to break apart the crab too much.
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, Old Bay seasoning, parsley, eggs, lemon juice, salt, and black pepper until smooth.
Fold the lump crab meat and 1/2 cup of the panko breadcrumbs into the mixture using a spatula. Be careful not to overmix; you want to maintain the texture of the crab.
Divide the mixture into 8 equal portions and shape each into a patty about 3 inches wide and 1 inch thick.
Place the remaining 1/2 cup of panko breadcrumbs on a plate. Gently press each crab cake into the breadcrumbs so that it is coated on both sides.
Heat the neutral oil in a large skillet over medium heat until shimmering but not smoking.
Fry the crab cakes in batches, cooking for about 3-4 minutes on each side until golden brown and crisp. Avoid overcrowding the pan to ensure even cooking.
Transfer the cooked crab cakes to a plate lined with paper towels to drain any excess oil.
Serve warm with lemon wedges, tartar sauce, or your favorite dipping sauce.
Nutrition Facts
Calories |
1705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 671 mg | 224% | |
| Sodium | 4224 mg | 184% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 4.4 g | ||
| Protein | 100.1 g | 200% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 415 mg | 32% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1832 mg | 39% | |
*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.
