Mcclellanville Crabcakes
Transport yourself to the charming coastal town of Mcclellanville with these golden, crispy crabcakes that put the delicate sweetness of lump crab meat center stage. Packed with flavor from Dijon mustard, Worcestershire sauce, and a touch of Old Bay seasoning, these crabcakes are perfectly balanced with the light crunch of panko breadcrumbs and the freshness of chopped parsley. A quick chill in the refrigerator ensures the patties hold their shape, while pan-frying in a buttery blend delivers that irresistible crisp exterior. Ready in under 30 minutes, these Mcclellanville Crabcakes make an elegant appetizer or a crowd-pleasing main dish. Serve them with your favorite tartar sauce, a tangy remoulade, or a simple squeeze of lemon for a coastal bite that’s utterly unforgettable. Perfect for seafood lovers and fans of Southern cuisine, this recipe is a true taste of Lowcountry charm!
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Recipe Information
Ingredients
- 1 pound 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
- 1 tablespoon parsley, chopped
- 1 large egg
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a large mixing bowl, gently combine the lump crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, salt, black pepper, and lemon juice. Be careful not to break up the crab meat too much.
Crack the egg into a small bowl and beat it lightly. Add the beaten egg to the crab mixture and gently fold until everything is combined.
Divide the mixture into 8 equal portions and shape each one into a patty, about 3 inches in diameter and 1 inch thick. Place the patties on a wax-paper-lined tray and refrigerate for at least 30 minutes to help them firm up.
In a large skillet, heat the butter and vegetable oil over medium heat until the butter is melted and the mixture is shimmering.
Gently place the chilled crabcakes into the pan and cook for 3-4 minutes per side, or until golden brown and crisp. Avoid overcrowding the pan; cook in batches if necessary.
Transfer the cooked crabcakes to a plate lined with paper towels to drain any excess oil.
Serve immediately with your favorite tartar sauce, remoulade, or a squeeze of fresh lemon. Enjoy this taste of Mcclellanville’s coastal charm!
Nutrition Facts
Calories |
1470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.4 g | 142% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 580 mg | 194% | |
| Sodium | 3331 mg | 145% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.9 g | ||
| Protein | 90.6 g | 181% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 379 mg | 29% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1778 mg | 38% | |
*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.
