Description
Golden, crispy crab cakes made with tender lump crab meat, seasoned perfectly and pan-fried for a flavorful, restaurant-style seafood dish.
Ingredients
- 1 lb lump crab meat
- 1 cup plain breadcrumbs, divided
- 1/2 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Place crab meat in a bowl and check for shells.
- Whisk mayonnaise, egg, mustard, Worcestershire sauce, lemon juice, and seasonings.
- Pour mixture over crab and add 1/2 cup breadcrumbs.
- Gently fold until just combined.
- Form into patties about 2–3 inches wide.
- Coat lightly with remaining breadcrumbs.
- Heat oil in a skillet over medium heat.
- Cook crab cakes 4–5 minutes per side until golden brown.
- Drain on paper towels and serve warm.
Notes
- Handle crab gently to keep lumps intact.
- Chill patties if mixture is too soft.
- Use panko for extra crispiness.
- Bake instead of fry for a lighter option.
- Serve with lemon wedges or dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 crab cakes
- Calories: 320
- Sugar: 2g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 95mg
