Chandler's Crab Cakes

Elevate your seafood experience with Chandler's Crab Cakes—crispy, golden patties filled with sweet, succulent lump crabmeat and a delightful blend of seasonings. These restaurant-quality crab cakes feature a touch of Old Bay seasoning, a hint of Dijon mustard, and a burst of fresh parsley for irresistible flavor in every bite. Bound together with a light breadcrumb mixture and pan-fried to perfection in butter and oil, these crab cakes achieve the ideal balance of tender, flaky interiors and irresistibly crunchy exteriors. Perfect for a quick and elegant dinner, these crab cakes come together in just 25 minutes of active prep and cooking time. Serve them warm with a squeeze of lemon, tangy tartar sauce, or as a standout addition to a fresh salad. Whether for a casual weeknight meal or a special occasion, Chandler's Crab Cakes deliver bold flavor and effortless sophistication.

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 450 grams lump crabmeat
• 60 grams breadcrumbs
• 60 grams mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon old bay seasoning
• 1 large egg
• 2 tablespoons parsley, chopped
• 1 teaspoon lemon juice
• 3 tablespoons vegetable oil (for frying)
• 1 tablespoon unsalted butter (for frying)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

In a medium mixing bowl, gently pick through the lump crabmeat to remove any shells, being careful not to break the chunks of crab.

Step 2

In a separate bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, old bay seasoning, egg, chopped parsley, lemon juice, salt, and black pepper until fully combined.

Step 3

Add the breadcrumbs to the wet mixture and stir until well mixed.

Step 4

Gently fold the crabmeat into the mixture, being careful not to break apart the crab chunks. Mix just until everything is evenly incorporated.

Step 5

Using your hands, shape the mixture into 8 small patties or 4 larger ones, about 2 cm thick. Place the shaped patties on a plate and refrigerate for 30 minutes to help them firm up.

Step 6

Heat the vegetable oil and unsalted butter in a large skillet over medium heat until shimmering.

Step 7

Carefully place the crab cakes into the skillet, making sure not to overcrowd the pan. Fry each side for 3-4 minutes until golden brown and crispy. Use a spatula to gently flip the cakes.

Step 8

Once cooked, transfer the crab cakes to a plate lined with paper towels to drain any excess oil.

Step 9

Serve warm with your choice of tartar sauce, lemon wedges, or a fresh salad on the side.

Nutrition Facts

Serving size	(718.9g)

Amount per serving	% Daily Value*
Calories	1692.4

Total Fat 117.6g	0%
Saturated Fat 20.9g	0%
Polyunsaturated Fat 2.0g
Cholesterol 547.0mg	0%
Sodium 7829.6mg	0%
Total Carbohydrate 61.8g	0%
Dietary Fiber 2.6g	0%
Total Sugars 5.2g
Protein 105.6g	0%

Vitamin D 60.9IU	0%
Calcium 402.4mg	0%
Iron 8.8mg	0%
Potassium 1570.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.2%

Protein: 24.4%

Carbs: 14.3%