Mcclellanville Lump Crab Cakes
Delight in the taste of the Lowcountry with Mcclellanville Lump Crab Cakes, a true celebration of fresh, flaky lump crab meat seasoned to perfection. This quick and easy recipe combines the delicate sweetness of crab with zesty Dijon mustard, tangy lemon juice, and iconic Old Bay seasoning for a flavor-packed bite. Panko breadcrumbs provide the perfect golden crispiness, while fresh green onions and parsley add a subtle kick of freshness. These savory patties are pan-seared in a buttery olive oil blend for a beautifully rich finish. Ready in just 30 minutes of active prep and cook time, these crab cakes are ideal for elegant entertaining or a cozy dinner. Serve them warm with tangy tartar sauce, a drizzle of lemon aioli, and a side of crisp salad, and transport your taste buds straight to coastal Carolina. Perfect for seafood enthusiasts, this recipe is a must-try for anyone craving fresh, homemade crab cakes!
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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 teaspoon lemon juice
- 1 large egg
- 2 tablespoons green onion, finely chopped
- 1 tablespoon parsley, finely chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
Instructions
Gently pick through the lump crab meat to remove any shells. Be careful not to break up the large crab pieces.
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, egg, salt, and black pepper until well combined.
Fold in the panko breadcrumbs, green onion, and parsley. Add the lump crab meat and gently mix until just combined, being careful not to break up the crab.
Divide the mixture into 8 equal portions and shape each portion into a patty, about 3 inches in diameter. Place the crab cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them hold their shape when cooking.
In a large skillet, heat the butter and olive oil over medium heat until shimmering.
Carefully add the crab cakes to the skillet without overcrowding. Cook for 3-4 minutes per side, or until golden brown and crisp on the outside. Flip gently using a spatula to avoid breaking the cakes.
Transfer the cooked crab cakes to a plate lined with paper towels to drain excess oil.
Serve warm with your choice of sauces, such as tartar sauce or a lemon aioli, and a side of fresh salad or coleslaw.
Nutrition Facts
Calories |
1501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 584 mg | 195% | |
| Sodium | 4064 mg | 177% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.8 g | ||
| Protein | 90.7 g | 181% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 380 mg | 29% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1777 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.
