Delicious Crab Cakes
Elevate your seafood game with these Delicious Crab Cakes, a classic recipe bursting with flavor and perfect for any occasion! Made with fresh lump crab meat and seasoned with zesty Old Bay, Dijon mustard, and a hint of lemon juice, these crab cakes strike the perfect balance of tender, flaky texture and bold, savory notes. Coated in breadcrumbs for a crispy golden crust, they’re pan-fried to perfection in just minutes. Easy to prepare in under 30 minutes, these crab cakes are ideal as an appetizer, side dish, or main course, especially when paired with tangy tartar sauce or a squeeze of fresh lemon. Whether you're hosting a dinner party or indulging in a weeknight treat, this simple yet luxurious dish is guaranteed to impress. Perfectly crisp, flavorful, and versatile—these crab cakes are a seafood lover's dream come true!
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Recipe Information
Ingredients
- 1 lb fresh lump crab meat
- 1.5 cups breadcrumbs (plain or panko)
- 0.25 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 2 tbsp fresh parsley, chopped
- 1 large egg
- 1 tbsp lemon juice
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup vegetable oil (for frying)
Instructions
In a large mixing bowl, gently combine the crab meat, 1 cup of breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, egg, lemon juice, salt, and black pepper. Use a fork or your hands to mix, being careful not to break up the crab meat too much.
Divide the mixture into 8 equal portions and shape them into patties, about 3 inches in diameter and 1 inch thick.
Spread the remaining 0.5 cup of breadcrumbs on a shallow plate. Gently press each crab cake into the breadcrumbs to coat both sides evenly.
Heat the vegetable oil in a large skillet over medium heat. Once the oil shimmers, carefully add the crab cakes to the skillet. Cook in batches if necessary to avoid overcrowding the pan.
Cook the crab cakes for about 4-5 minutes on each side, or until golden brown and heated through.
Transfer the cooked crab cakes to a plate lined with paper towels to drain off any excess oil.
Serve the crab cakes warm with your choice of dipping sauce, such as tartar sauce, remoulade, or a squeeze of fresh lemon.
Nutrition Facts
Calories |
2105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.5 g | 160% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 4949 mg | 215% | |
| Total Carbohydrate | 135.3 g | 49% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 13.1 g | ||
| Protein | 115.7 g | 231% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 492 mg | 38% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2047 mg | 44% | |
*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.
