Red Bar Crab Cakes
Elevate your seafood game with these irresistible Red Bar Crab Cakes, a coastal classic featuring premium lump crab meat delicately seasoned with the perfect blend of Dijon mustard, Old Bay seasoning, fresh parsley, and a hint of zesty lemon. These golden, crispy crab cakes are pan-fried to perfection, delivering a satisfying crunch on the outside and tender, flavorful bites on the inside. With minimal filler and maximum flavor, this easy crab cake recipe is ideal for a quick weeknight dinner or an impressive appetizer. Ready in under 30 minutes (plus chill time), these handmade patties taste even better served with tangy tartar sauce or a squeeze of fresh lemon. Perfect for seafood lovers, this recipe is a must-try for those craving restaurant-worthy crab cakes at home!
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Recipe Information
Ingredients
- 1 pound Lump crab meat
- 2 tablespoons Mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Hot sauce
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 whole Egg, beaten
- 0.5 cup Panko breadcrumbs
- 1 whole Lemon, zest and juice
- 0.25 cup Vegetable oil (or neutral oil for frying)
Instructions
In a large mixing bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, parsley, Old Bay seasoning, salt, black pepper, lemon zest, and lemon juice. Be careful not to break up the crab meat too much.
Add the beaten egg and panko breadcrumbs to the mixture. Fold gently until just combined. The mixture should hold together when formed into a patty; if it’s too wet, add a little more panko breadcrumbs.
Divide the mixture into 8 equal portions and shape them into round, flat patties about 1 inch thick. Place the patties on a plate, cover with plastic wrap, and refrigerate for at least 30 minutes to help them hold their shape during cooking.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully add the crab cakes to the skillet in batches to avoid overcrowding.
Cook each crab cake for 3-4 minutes on each side, or until golden brown and crispy. Use a spatula to carefully flip them to prevent breaking.
Once cooked, transfer the crab cakes to a plate lined with paper towels to drain any excess oil.
Serve warm with tartar sauce, lemon wedges, or your favorite dipping sauce, and enjoy!
Nutrition Facts
Calories |
966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.3 g | 116% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 2226 mg | 97% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 3.9 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 78 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 269 mg | 6% | |
*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.
