Down East Crab Cakes
Transport your taste buds straight to the coastal shores with these classic Down East Crab Cakes, a crispy and flavorful seafood dish that’s as easy to make as it is delicious. Packed with tender lumps of fresh crabmeat and seasoned to perfection with Old Bay, Dijon mustard, parsley, and a hint of zesty lemon juice, these crab cakes offer an irresistible balance of savory and tangy flavors. Gently bound together with panko breadcrumbs for a delicate crunch, they’re pan-fried to golden perfection in a buttery blend of oil. Ready in under 30 minutes, this crowd-pleasing recipe is ideal for an elegant appetizer or a centerpiece-worthy main course. Serve these golden beauties warm with a squeeze of fresh lemon for a taste of coastal charm that will leave everyone coming back for more! Keywords: crab cakes recipe, classic seafood dish, easy crab cakes, coastal cuisine, crispy crab cakes.
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Recipe Information
Ingredients
- 1 pound lump crabmeat
- 0.25 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1 teaspoon lemon juice
- 2 tablespoons fresh parsley, finely chopped
- 1 large egg
- 0.5 cup panko breadcrumbs
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 4 pieces additional lemon wedges (for serving)
Instructions
In a large mixing bowl, combine the mayonnaise, Dijon mustard, Old Bay seasoning, lemon juice, parsley, salt, and pepper. Mix well to form a creamy base.
Lightly beat the egg in a small bowl, then add it to the creamy mixture. Stir until evenly incorporated.
Gently fold in the crabmeat, being careful not to break up the lumps too much. Add the panko breadcrumbs and gently mix until the mixture holds together. Avoid overmixing.
Divide the crab mixture into 8 equal portions and shape them into compact, round patties about 1 inch thick. Place the patties on a plate and refrigerate for 15–30 minutes to help them set.
In a large skillet, heat the butter and vegetable oil over medium heat until shimmering.
Carefully place the crab cakes in the skillet, making sure not to overcrowd. Cook for 4–6 minutes per side, or until golden brown and crisp. Use a spatula to gently flip them.
Transfer the cooked crab cakes to a plate lined with paper towels to absorb any excess grease.
Serve warm with additional lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
1557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 3964 mg | 172% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 6.0 g | ||
| Protein | 93.7 g | 187% | |
| Vitamin D | 8.1 mcg | 41% | |
| Calcium | 421 mg | 32% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1701 mg | 36% | |
*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.
