Description
These homemade Crab Cakes are a seafood lover’s delight, packed with sweet lump crab meat and flavorful seasonings. Perfect for a special dinner or as a party appetizer, these crab cakes are crispy on the outside and tender on the inside.
Ingredients
Scale
- 1 pound lump crab meat (picked over for shells)
- 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 teaspoon lemon juice
- 1/2 cup finely chopped celery
- 2 tablespoons chopped fresh parsley
- 1/2 cup breadcrumbs (plus extra for coating if desired)
- 2 tablespoons unsalted butter (for frying)
- 2 tablespoons vegetable oil (for frying)
Crab Cakes:
Instructions
- In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, and lemon juice until smooth.
- Shape the mixture into 8 patties and chill in the refrigerator for at least 30 minutes to help them hold their shape.
- Heat the butter and oil in a large skillet over medium heat. Fry the crab cakes in batches for 3–4 minutes per side, or until golden brown and heated through.
- Transfer to a paper towel-lined plate to drain excess oil. Serve warm with lemon wedges or your favorite dipping sauce.
Stir in the celery and parsley. Gently fold in the crab meat and breadcrumbs, being careful not to break up the crab too much.
Notes
- For a crispier texture, coat the crab cakes lightly in extra breadcrumbs before frying.
- You can also bake them at 400°F for 12–15 minutes, flipping halfway through.
- Use fresh lump crab meat for best flavor, or substitute with canned if needed.
Nutrition
- Serving Size: 1 crab cake
- Calories: 190
- Sugar: 1g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 85mg
