Description
Classic Crab Cakes offer a crispy golden crust with a tender, flavorful crab filling. These easy-to-make patties are seasoned with Old Bay, Dijon mustard, and fresh parsley, then pan-fried to perfection. Ideal for a quick appetizer or main dish, served warm with lemon wedges.
Ingredients
Scale
Crab Cake Mixture
- 1 lb lump crab meat, picked over for shells
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
Coating and Frying
- 1/4 cup panko breadcrumbs (for coating)
- 2 tablespoons vegetable oil (for frying)
- Lemon wedges, for serving
Instructions
- Prepare the Crab Cake Mixture: In a large bowl, gently combine the lump crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, salt, black pepper, 3/4 cup panko breadcrumbs, and chopped fresh parsley. Handle the crab meat delicately to avoid breaking it up too much, ensuring lumps remain for texture.
- Form Patties: Shape the crab mixture into 8 evenly sized patties, each about 3 inches in diameter. This size helps the cakes hold together and ensures even cooking.
- Coat Patties: Spread the remaining 1/4 cup panko breadcrumbs on a plate. Lightly coat each crab cake on both sides with the breadcrumbs to achieve a crispy crust when fried.
- Heat the Oil: In a large skillet, heat 2 tablespoons of vegetable oil over medium heat until hot but not smoking, providing the right temperature to crisp the cakes without burning.
- Fry the Crab Cakes: Carefully add the crab cakes to the skillet, being sure not to overcrowd the pan. Cook each cake for 3 to 4 minutes on each side, turning gently, until they become golden brown and cooked through.
- Drain and Serve: Remove the cooked crab cakes and place them on paper towels to drain any excess oil. Serve warm with fresh lemon wedges and your favorite dipping sauce for added brightness and flavor.
Notes
- Be gentle when mixing the crab meat to maintain chunks for the best texture.
- Cook in batches to avoid overcrowding the pan, which helps the cakes crisp evenly.
- Use lump crab meat for a premium taste and texture, but claw meat can be substituted for a more economical option.
- Serve with tartar sauce, remoulade, or aioli for complementary dips.
- These crab cakes can be baked at 375°F for 12-15 minutes as a lower-fat alternative to frying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
