Crab Cakes Recipe
These homemade crab cakes are a classic seafood dish that’s perfect for appetizers or a light meal. Packed with lump crab meat and flavorful seasonings, these crab cakes are easy to make and full of delicious flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus chilling time)
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Crab Cakes:
- 1 lb lump crab meat (picked over for shells)
- 1/3 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons lemon juice
- 1/2 cup breadcrumbs (preferably panko)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons finely chopped green onion
- 2 tablespoons unsalted butter (for frying)
- lemon wedges for serving
Instructions
- Prepare the Crab Cake Mixture: In a large bowl, combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, and lemon juice. Gently fold in crab meat, breadcrumbs, parsley, and green onion. Refrigerate for 30 minutes.
- Form and Cook the Crab Cakes: Shape the chilled mixture into patties. Fry in butter over medium heat until golden brown and heated through, about 3–4 minutes per side.
- Serve: Serve warm with lemon wedges.
Notes
- For a crispier texture, lightly dredge patties in extra breadcrumbs before frying.
- Crab cakes can also be baked at 400°F for 12–15 minutes if desired.
- Pair with tartar sauce or lemon aioli for added flavor.
Nutrition
- Serving Size: 2 small crab cakes
- Calories: 280
- Sugar: 1g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 110mg
Find it online: https://easy-tapas-recipes.com/crab-cakes-recipe/
