Key West Style Crab Cakes
Transport your taste buds straight to the tropics with these irresistible Key West Style Crab Cakes! Bursting with plump lump crab meat, zesty lime juice, and the subtle kick of Old Bay seasoning, these golden, crispy cakes are elevated by the addition of fresh herbs, sweet red bell peppers, and a touch of Dijon mustard for depth of flavor. Gently pan-fried to perfection, they strike the ideal balance between tender and crunchy. Perfect for a light entrée or appetizer, these crab cakes are served with lime wedges and pair beautifully with a citrus aioli or tropical fruit salsa for an authentic Floridian twist. Quick to prepare yet decadent in flavor, they’re the ultimate way to bring sunny, seaside vibes to your table!
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Recipe Information
Ingredients
- 16 oz lump crab meat
- 0.5 cup panko breadcrumbs
- 0.25 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tsp Old Bay seasoning
- 1 tbsp lime juice (freshly squeezed)
- 1 tsp Worcestershire sauce
- 2 tbsp green onions (finely chopped)
- 0.25 cup red bell pepper (finely diced)
- 2 tbsp fresh parsley (finely chopped)
- 1 egg (lightly beaten)
- 0.25 cup vegetable oil (for frying)
- 4 lime wedges (for serving)
Instructions
In a large bowl, carefully pick through the crab meat to remove any shells or cartilage. Handle it gently to maintain the lumps of meat.
Add the panko breadcrumbs, mayonnaise, Dijon mustard, Old Bay seasoning, lime juice, Worcestershire sauce, green onions, red bell pepper, parsley, and beaten egg to the crab meat.
Using a spatula or your hands, gently mix the ingredients until just combined. Be careful not to overmix as you want to keep the crab meat as intact as possible.
Form the mixture into 8 evenly-sized patties, about 3 inches in diameter and 1 inch thick. Place them on a parchment-lined baking sheet and refrigerate for at least 30 minutes to firm up.
In a large skillet, heat the vegetable oil over medium heat. Once the oil is hot and shimmering, carefully place the crab cakes into the skillet (work in batches if necessary to avoid overcrowding).
Fry the crab cakes for 3-4 minutes on each side, or until golden brown and crispy. Use a spatula to turn them gently so they don't fall apart.
Once cooked, transfer the crab cakes to a plate lined with paper towels to drain any excess oil.
Serve hot with lime wedges on the side. For an extra Key West touch, pair with a tangy citrus aioli or a tropical fruit salsa.
Nutrition Facts
Calories |
1570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.7 g | 153% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 3048 mg | 133% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.4 g | ||
| Protein | 90.5 g | 181% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 395 mg | 30% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1924 mg | 41% | |
*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.
