Description
Classic crispy crab cakes made with lump crab meat, seasoned with Old Bay and herbs, coated in panko breadcrumbs, and pan-fried to golden perfection. These crab cakes are perfect for a quick appetizer or main dish served with fresh lemon wedges.
Ingredients
Scale
Crab Cake Mixture
- 1 lb lump crab meat, shells removed
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp Old Bay seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 1/2 cup panko breadcrumbs
Coating
- 1/2 cup panko breadcrumbs
For Frying & Serving
- 2 tbsp unsalted butter
- Lemon wedges
Instructions
- Mix Ingredients: In a large bowl, combine lump crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, black pepper, chopped parsley, and 1/2 cup of panko breadcrumbs. Gently mix to combine all ingredients without breaking up the crab meat.
- Shape Patties: Form the crab mixture into 8 equal-sized patties. Place the patties on a tray or plate and refrigerate for 30 minutes to help them firm up and hold their shape during cooking.
- Coat with Breadcrumbs: After chilling, coat each side of the crab cakes evenly with the remaining 1/2 cup of panko breadcrumbs to create a crispy crust when fried.
- Fry Crab Cakes: Heat 2 tablespoons of unsalted butter in a large skillet over medium heat. Fry the crab cakes in batches, cooking each side for 3-4 minutes or until they turn golden brown and crisp. Avoid overcrowding the pan to ensure even cooking.
- Drain and Serve: Remove the cooked crab cakes from the skillet and place them on paper towels to drain any excess butter. Serve warm with fresh lemon wedges and your favorite dipping sauce for a delicious appetizer or entrée.
Notes
- Use lump crab meat for the best texture and flavor; avoid imitation crab meat.
- Refrigerating the formed patties helps them hold together while cooking.
- Be gentle while mixing to keep the crab meat chunks intact for a better texture.
- Serve with tartar sauce or aioli for added flavor.
- Can be made ahead of time and refrigerated before frying.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
