Description
These classic crab cakes are packed with sweet lump crab meat, lightly seasoned, and pan-seared to golden perfection. With a tender, moist interior and a delicate buttery crust, this recipe recreates the steakhouse-style favorite right in your own kitchen.
Ingredients
- 1 lb lump crab meat, picked over for shells
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup finely crushed buttery crackers or breadcrumbs
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
Instructions
- Place the lump crab meat in a large bowl and gently check again for any remaining shell pieces, being careful not to break up the large lumps.
- In a separate small bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, salt, and black pepper until smooth.
- Pour the wet mixture over the crab meat and sprinkle in the crushed crackers or breadcrumbs.
- Using a spatula or clean hands, gently fold everything together just until combined, avoiding overmixing.
- Divide the mixture into 4 to 6 equal portions and shape into thick crab cakes about 1 inch thick. Place on a lined baking sheet and refrigerate for at least 30 minutes to firm up.
- Heat the butter and olive oil in a large skillet over medium heat.
- Carefully place the crab cakes in the skillet and cook for 3 to 4 minutes per side until golden brown and heated through, flipping only once.
- Transfer to a paper towel-lined plate and serve immediately with lemon wedges or your favorite sauce.
Notes
- For a spicy version, add 1/2 teaspoon cayenne pepper or a dash of hot sauce.
- Substitute parsley with fresh chives or dill for a different herb flavor.
- For a baked option, cook at 400°F (200°C) for 12 to 15 minutes, flipping halfway through.
- Air fry at 375°F (190°C) for 10 to 12 minutes until golden and crisp.
- Use gluten-free breadcrumbs or crushed rice crackers for a gluten-free variation.
- Chilling the crab cakes helps them hold their shape during cooking.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 21 g
- Cholesterol: 115 mg
