Kristie's Delicious Crab Cakes
Treat your taste buds to the ultimate seafood indulgence with Kristie's Delicious Crab Cakes—a classic recipe that combines the rich, succulent flavor of fresh lump crabmeat with a perfect blend of spices, zesty lemon juice, and the subtle kick of Old Bay seasoning. Held together with creamy mayonnaise and crisp panko breadcrumbs, these golden-brown patties are pan-fried to achieve a tantalizingly crispy exterior while keeping the inside tender and flavorful. With a quick prep time of just 15 minutes and the ability to refrigerate before cooking, these crab cakes are perfect for a weeknight dinner or an elegant appetizer. Serve them hot with your favorite dipping sauce, a refreshing squeeze of lemon, or a crisp side salad to elevate any meal with ease. This recipe yields eight irresistible crab cakes, making it ideal for sharing or savoring all to yourself.
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Ingredients
- 450 grams fresh lump crabmeat
- 120 grams breadcrumbs (preferably panko)
- 60 grams mayonnaise
- 15 grams Dijon mustard
- 5 ml Worcestershire sauce
- 15 ml lemon juice (freshly squeezed)
- 1 large egg
- 15 grams fresh parsley (chopped)
- 5 grams Old Bay seasoning
- 2 grams salt
- 2 grams black pepper
- 60 ml vegetable oil (for frying)
Directions
Step 1
In a large mixing bowl, gently stir together the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, egg, parsley, Old Bay seasoning, salt, and black pepper.
Step 2
Carefully fold in the crabmeat, ensuring you don’t break up the lumps. Add the breadcrumbs a little at a time and mix gently until the mixture holds together but isn’t overly dry.
Step 3
Divide the mixture into 8 equal portions and shape them into patties about 2.5 cm thick.
Step 4
Place the formed crab cakes on a baking sheet lined with parchment paper and refrigerate for 30 minutes to help them firm up.
Step 5
In a large skillet, heat the vegetable oil over medium-high heat until it shimmers.
Step 6
Carefully add the crab cakes to the skillet, making sure not to overcrowd the pan. Cook them in batches if necessary.
Step 7
Fry each crab cake for 3–4 minutes per side, or until golden brown and heated through.
Step 8
Transfer the cooked crab cakes to a plate lined with paper towels to drain any excess oil.
Step 9
Serve immediately with your favorite dipping sauce, lemon wedges, or a simple side salad.
Nutrition Facts
| Serving size | (790.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1931.2 |
| Total Fat 123.4g | 0% |
| Saturated Fat 16.3g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 516.6mg | 0% |
| Sodium 4725.6mg | 0% |
| Total Carbohydrate 100.3g | 0% |
| Dietary Fiber 5.9g | 0% |
| Total Sugars 9.9g | |
| Protein 111.9g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 478.8mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 1880.7mg | 0% |
Source of Calories