Description
This Classic Crab Cakes recipe offers perfectly seasoned, golden-brown crab patties with a deliciously crispy exterior and a tender, flavorful interior. Ideal for a quick appetizer or light main course, these crab cakes are pan-fried to perfection, highlighting the delicate taste of lump crab meat paired with fragrant Old Bay seasoning and fresh parsley. Serve with lemon wedges for a zesty finish.
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
- 2 tablespoons vegetable oil (for frying)
- Lemon wedges, for serving
Instructions
- Prepare the Crab Mixture: In a large bowl, gently combine the lump crab meat with mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, salt, black pepper, 3/4 cup of panko breadcrumbs, and fresh parsley. Handle carefully to avoid breaking up the crab meat too much, ensuring the cakes stay tender.
- Form Crab Cakes: Shape the mixture into 8 evenly sized patties, approximately 3 inches in diameter, to promote even cooking and uniform presentation.
- Coat the Patties: Spread the remaining 1/4 cup panko breadcrumbs on a plate. Lightly press each crab cake into the breadcrumbs on both sides, forming a delicate crust that will crisp up during frying.
- Fry the Crab Cakes: Heat the vegetable oil in a large skillet over medium heat until hot. Place the crab cakes carefully in the skillet, ensuring not to overcrowd the pan, and cook each side for 3 to 4 minutes until golden brown and cooked through. Use batches if necessary.
- Drain and Serve: Remove the crab cakes from the skillet and let them drain on paper towels to remove excess oil. Serve warm with lemon wedges and your favorite dipping sauce for a bright, delicious finish.
Notes
- Gently folding the crab meat into the mixture helps maintain the delicate texture of the crab cakes.
- Do not overcrowd the pan when frying to ensure each cake cooks evenly and achieves a crispy crust.
- These crab cakes can be made ahead and refrigerated for up to 24 hours before frying.
- If gluten-free breadcrumbs are preferred, substitute panko with a gluten-free alternative.
- For a healthier option, crab cakes can be baked at 400°F (200°C) for about 12-15 minutes, flipping halfway through.
