Classic Crab Cakes
Savor the coastal flavors of our Classic Crab Cakes, a timeless seafood dish that embodies elegance and simplicity. Made with sweet, flaky lump blue crab meat, these golden, pan-seared patties are delicately seasoned with Old Bay, Dijon mustard, and fresh parsley for the perfect balance of zest and freshness. A touch of Worcestershire sauce and a squeeze of lemon juice enhance their vibrant taste, while a breadcrumb mixture lends just the right amount of structure without overpowering the crab's natural flavor. With a quick prep time of 20 minutes and a crisp, golden-brown finish in under 10 minutes of cooking, these crab cakes are ideal for weeknight dinners or as an impressive appetizer for your next gathering. Serve them hot with a squeeze of fresh lemon and a sprinkle of parsley for a dish that’s irresistibly light, flavorful, and perfect for seafood lovers. Keywords: classic crab cakes, lump blue crab meat, seafood recipes, easy crab cakes, Old Bay seasoning.
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Ingredients
- 1 lb lump blue crab meat
- 0.5 cup breadcrumbs
- 0.25 cup mayonnaise
- 1 egg
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- 1 tsp Old Bay seasoning
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp vegetable oil
Directions
Step 1
In a large mixing bowl, gently combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, and lemon juice.
Step 2
Add in the chopped parsley, Old Bay seasoning, salt, and black pepper. Mix gently until all ingredients are well incorporated, being careful not to over-mix as this can break down the crab meat.
Step 3
Divide the mixture into 8 equal portions and shape each portion into a patty about 3 inches wide and 1 inch thick.
Step 4
Place the formed crab cakes on a baking sheet lined with parchment paper, cover them, and refrigerate for at least 30 minutes. This helps them hold their shape while cooking.
Step 5
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the crab cakes in the skillet without overcrowding.
Step 6
Cook the crab cakes for about 4-5 minutes on each side, or until they are golden brown and crispy on the outside.
Step 7
Remove the crab cakes from the skillet and drain them on a paper towel-lined plate to remove any excess oil.
Step 8
Serve the crab cakes hot, garnished with additional chopped parsley and lemon wedges on the side for squeezing.
Nutrition Facts
| Serving size | (692.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1418.7 |
| Total Fat 87.5g | 0% |
| Saturated Fat 11.1g | 0% |
| Polyunsaturated Fat 18.5g | |
| Cholesterol 788.5mg | 0% |
| Sodium 4583.3mg | 0% |
| Total Carbohydrate 56.6g | 0% |
| Dietary Fiber 2.3g | 0% |
| Total Sugars 4.9g | |
| Protein 104.5g | 0% |
| Vitamin D 48IU | 0% |
| Calcium 502.8mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 1799.4mg | 0% |
Source of Calories