Florida Crab Cakes
Savor the taste of coastal cuisine with these irresistible Florida Crab Cakes, a true celebration of fresh, tender lump crab meat. Perfectly seasoned with Old Bay, Dijon mustard, and a hint of Worcestershire sauce, these golden-brown cakes are elevated by the light crunch of panko breadcrumbs and the zesty freshness of green onion, parsley, and lemon juice. Quick to prepare in just 15 minutes, these patties are pan-fried to crispy perfection for a mouthwatering appetizer or main dish that’s ready in under 30 minutes. Ideal for seafood lovers, these crab cakes are best served warm with a generous squeeze of lemon and a tangy tartar sauce or spicy aioli. Whether you're hosting a dinner party or craving an easy weeknight gourmet treat, this recipe is a surefire hit.
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Recipe Information
Ingredients
- 1 pound Fresh lump crab meat
- 0.5 cup Panko breadcrumbs
- 0.25 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Green onion, minced
- 1 Egg, beaten
- 1 teaspoon Lemon juice
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 tablespoons Vegetable oil
Instructions
In a medium mixing bowl, gently combine the crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, green onion, beaten egg, lemon juice, salt, and pepper. Be careful not to break up the lumps of crab meat too much.
Shape the mixture into 8 evenly-sized patties, about 3 inches in diameter and 1 inch thick. Place the patties on a plate or tray, cover with plastic wrap, and refrigerate for 30 minutes to help them firm up.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully add 4 of the crab cakes to the skillet. Cook for 3-4 minutes on each side, or until golden brown and crispy.
Remove the cooked crab cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. Repeat the process with the remaining 2 tablespoons of oil and the remaining 4 crab cakes.
Serve the crab cakes warm with lemon wedges and your favorite dipping sauce, such as tartar sauce or a spicy aioli.
Nutrition Facts
Calories |
1516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.7 g | 141% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 3291 mg | 143% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.7 g | ||
| Protein | 100.8 g | 202% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 388 mg | 30% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1816 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.
