Hereford House Crab Cakes
Savor the irresistible taste of Hereford House Crab Cakes, a recipe that transforms fresh lump crab meat into golden, restaurant-quality perfection. These tender, flavor-packed crab cakes are delicately held together with panko breadcrumbs, creamy mayonnaise, and a touch of Dijon mustard, while a sprinkle of Old Bay seasoning provides a classic coastal twist. Enhanced with the brightness of lemon juice, fresh parsley, and thinly sliced green onions, these crab cakes strike an ideal balance of freshness and savoriness. Pan-seared in a luscious combination of butter and olive oil, they develop a beautifully crisp exterior while remaining juicy and flavorful inside. Perfect as an elegant appetizer or a satisfying main course, these crab cakes are ready in just 35 minutes and pair wonderfully with lemon wedges, tartar sauce, or your favorite dipping sauce for a gourmet dining experience at home.
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Recipe Information
Ingredients
- 454 grams lump crab meat
- 120 grams panko breadcrumbs
- 60 grams mayonnaise
- 15 grams Dijon mustard
- 5 grams Old Bay seasoning
- 1 large egg
- 15 milliliters lemon juice
- 15 grams fresh parsley
- 30 grams green onions
- 30 grams butter
- 15 milliliters olive oil
Instructions
In a large mixing bowl, gently combine the lump crab meat, ensuring you pick through it to remove any shell fragments.
Add the panko breadcrumbs, mayonnaise, Dijon mustard, Old Bay seasoning, egg (lightly beaten), lemon juice, finely chopped parsley, and thinly sliced green onions to the crab meat.
Gently mix the ingredients until just combined, being careful not to break up the crab meat too much.
Using your hands, form the mixture into 8 evenly sized patties, about 2.5 cm thick. Place them on a baking sheet lined with parchment paper and refrigerate for 30 minutes to help them firm up.
In a large skillet, heat the butter and olive oil over medium heat until the butter is fully melted and begins to foam.
Add the crab cakes to the skillet in batches, being careful not to overcrowd the pan. Cook each cake for 3-4 minutes on each side, or until golden brown and heated through.
Remove the cooked crab cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve the crab cakes hot with a side of lemon wedges, tartar sauce, or your favorite dipping sauce for a restaurant-quality appetizer or entrée.
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 949 mg | 41% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.4 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 122 mg | 9% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 511 mg | 11% | |
*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.
