Down Home Crab Cakes
Bring the taste of the coast to your table with these flavorful Down Home Crab Cakes, a true delight for seafood lovers! Packed with sweet, tender lump crab meat and perfectly seasoned with a zesty blend of Dijon mustard, Old Bay seasoning, and fresh parsley, these crispy golden cakes are elevated by the light crunch of panko breadcrumbs. With a quick prep time of just 20 minutes and a simple skillet fry, this recipe is ideal for a weeknight dinner or an impressive appetizer. Serve them piping hot with tangy tartar sauce and a squeeze of fresh lemon for a burst of brightness. Perfectly crispy on the outside and tender on the inside, these crab cakes will transport your taste buds straight to a seaside escape.
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Recipe Information
Ingredients
- 1 pound Lump crab meat
- 0.25 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1 large Egg
- 2 tablespoons Fresh parsley, chopped
- 2 teaspoons Old Bay seasoning
- 0.5 cup Panko breadcrumbs
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 3 tablespoons Vegetable oil
- Tartar sauce (optional, for serving)
- Lemon wedges (optional, for serving)
Instructions
In a large bowl, combine the mayonnaise, Dijon mustard, egg, fresh parsley, Old Bay seasoning, lemon juice, salt, and pepper. Whisk until well blended.
Gently fold in the crab meat, being careful not to break it apart too much, and then stir in the panko breadcrumbs until just combined.
Using your hands, divide the mixture into 8 equal portions. Shape each portion into a patty, about 1 inch thick. Place the patties on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them hold their shape.
In a large skillet, heat the vegetable oil over medium heat. Once the oil is shimmering but not smoking, carefully place the crab cakes into the skillet, leaving space between each patty.
Cook the crab cakes for 3-4 minutes per side, turning gently with a spatula, until they are golden brown and crispy on both sides.
Transfer the cooked crab cakes to a plate lined with paper towels to drain any excess oil.
Serve the crab cakes warm with tartar sauce and lemon wedges on the side for added flavor, if desired.
Nutrition Facts
Calories |
1514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.0 g | 129% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 453 mg | 151% | |
| Sodium | 4109 mg | 179% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 6.0 g | ||
| Protein | 93.4 g | 187% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 417 mg | 32% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1875 mg | 40% | |
*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.
