Description
Enjoy the taste of Maryland with these delicious crab cakes made from fresh lump crab meat, seasoned to perfection, and fried to a crispy golden brown. Ideal for appetizers or a main course, they are sure to be a crowd-pleaser!
Ingredients
Scale
- 1 pound fresh lump crab meat
- 1/2 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped red bell pepper
- 1/4 cup breadcrumbs (preferably panko for extra crunch)
- 2 tablespoons fresh parsley, chopped
- 1/4 cup vegetable oil (for frying)
Instructions
- In a large mixing bowl, gently pick through the lump crab meat to remove any shells or cartilage. Be careful not to break up the lumps too much.
- In a separate bowl, combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Whisk until well blended.
- Pour the mayonnaise mixture over the crab meat. Add the chopped green onions, red bell pepper, breadcrumbs, and fresh parsley. Gently fold everything together using a spatula or your hands, being careful not to overmix.
- Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes.
- After chilling, scoop about 1/4 cup of the mixture and gently form it into a patty, about 1 inch thick. Repeat until all the mixture is shaped into patties (about 8-10).
- Place the patties on a baking sheet lined with parchment paper. Refrigerate again for another 15-30 minutes if desired.
- In a large skillet, heat the vegetable oil over medium heat.
- Once the oil is hot, carefully add the crab cakes to the skillet, ensuring not to overcrowd the pan.
- Cook for about 4-5 minutes on one side until golden brown and crispy. Flip and cook for another 4-5 minutes on the other side.
- Transfer the cooked crab cakes to a plate lined with paper towels to absorb excess oil.
- Serve the crab cakes with tartar sauce or a squeeze of fresh lemon juice. For a quick remoulade, mix mayonnaise, Dijon mustard, lemon juice, and a dash of hot sauce.
Notes
- For extra crunch, use panko breadcrumbs.
- Ensure the crab meat is fresh and free of shells for the best flavor.
- These crab cakes can be baked instead of fried for a healthier option.
- Prep Time: 30 minutes
- Cook Time: 10 minutes