Carole's Crab Cakes
Experience the ultimate in seafood indulgence with Carole’s Crab Cakes, a classic recipe bursting with flavor and freshness. Made with tender lump crab meat and perfectly seasoned with Dijon mustard, Worcestershire sauce, Old Bay, and a touch of zesty lemon, these golden-brown patties strike the perfect balance of creamy and crisp. A hint of fresh parsley elevates each bite, while a breadcrumb and egg mixture ensures that these crab cakes stay wonderfully moist and hold their shape. Easily prepared in just 25 minutes (plus chilling time), this recipe is perfect for a casual weeknight dinner or an elegant appetizer. Serve these gourmet crab cakes with vibrant lemon wedges or your favorite dipping sauce for a restaurant-quality dish that’s sure to impress. Perfectly crispy, flavorful, and irresistibly satisfying, Carole’s Crab Cakes will quickly become a favorite in your seafood rotation.
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Ingredients
- 1 pound lump crab meat
- 0.5 cup breadcrumbs
- 0.25 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 2 tablespoons fresh parsley, chopped
- 1 large egg, beaten
- 0.5 teaspoon lemon zest
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons unsalted butter (or oil for frying)
- 1 lemon wedges (for serving)
Directions
Step 1
In a large mixing bowl, gently combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, beaten egg, lemon zest, salt, and black pepper. Be careful not to break the crab meat apart too much.
Step 2
Once the mixture is combined, form it into 8 equal-sized patties (approximately 2 to 3 inches in diameter each). Place the patties on a plate or tray and refrigerate for at least 30 minutes to help them hold their shape during cooking.
Step 3
Heat the unsalted butter (or oil) in a large skillet over medium heat. Once the butter has melted and is slightly bubbling, carefully add the crab cakes to the skillet.
Step 4
Cook the crab cakes for 3–4 minutes on each side, or until golden brown and crispy. Avoid overcrowding the skillet; work in batches if necessary.
Step 5
Remove the cooked crab cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil or butter.
Step 6
Serve warm with lemon wedges on the side. Optionally, pair with tartar sauce or a light salad for a complete meal.
Nutrition Facts
| Serving size | (708.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1336.9 |
| Total Fat 82.8g | 0% |
| Saturated Fat 21.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 546.8mg | 0% |
| Sodium 4558.6mg | 0% |
| Total Carbohydrate 59.5g | 0% |
| Dietary Fiber 3.7g | 0% |
| Total Sugars 5.9g | |
| Protein 94.4g | 0% |
| Vitamin D 58.3IU | 0% |
| Calcium 423.8mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 1879.2mg | 0% |
Source of Calories