Maine Crab Cakes
Savor the flavors of coastal New England with these irresistible Maine Crab Cakes, a recipe that highlights the delicate sweetness of fresh Maine crab meat. Perfectly crisp on the outside and tender on the inside, these crab cakes are expertly seasoned with Old Bay, Dijon mustard, and a splash of Worcestershire sauce for a flavorful bite in every forkful. Panko breadcrumbs ensure a light, golden crust, while fresh parsley and a hint of lemon juice brighten the dish. Ideal as an appetizer or a main course, these elegant crab cakes come together in under 30 minutes of active time, making them perfect for weeknight dinners or special occasions. Serve them hot with lemon wedges and a tangy tartar sauce for a classic seaside dining experience that will transport your taste buds to the shores of Maine.
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Recipe Information
Ingredients
- 1 pound fresh Maine crab meat
- 1 cup panko breadcrumbs
- 0.25 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 2 tablespoons fresh parsley, chopped
- 1 large egg
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a large mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Whisk until smooth.
Add the egg and whisk again until fully incorporated.
Gently fold in the crab meat, breadcrumbs, and chopped parsley, 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 inches wide). Place them on a plate and refrigerate for 30 minutes to help them hold their shape while cooking.
Heat a large skillet over medium heat and add the butter and vegetable oil.
When the butter is melted and sizzling, gently place the crab cakes in the skillet. Cook in batches if necessary to avoid overcrowding.
Cook the crab cakes for 4-5 minutes on each side, or until golden brown and crispy. Carefully flip them using a spatula.
Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve hot with lemon wedges, tartar sauce, or your favorite dipping sauce. Enjoy!
Nutrition Facts
Calories |
1630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.3 g | 141% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 551 mg | 184% | |
| Sodium | 3952 mg | 172% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.1 g | ||
| Protein | 104.7 g | 209% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 398 mg | 31% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1812 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.
