Mrs Duvall's Pan Fried Crab Cakes
Savor the irresistible flavors of "Mrs. Duvall's Pan Fried Crab Cakes," a timeless recipe bursting with fresh lump crab meat and seasoned to perfection with a medley of Dijon mustard, Old Bay, and Worcestershire sauce. These crispy golden cakes come together effortlessly with panko breadcrumbs for a light texture and a touch of zing from fresh lemon juice and parsley. Pan-fried in a fragrant blend of olive oil and butter, they deliver a delicate crunch while keeping the crab meat tender and juicy. Served with lemon wedges, this quick and easy recipe—ready in just 25 minutes—is the perfect centerpiece for a seafood dinner or an indulgent appetizer. Ideal for crab cake purists, this dish pairs beautifully with tartar sauce or a crisp side salad, making it a versatile, crowd-pleasing addition to your table.
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Ingredients
- 1 pound fresh lump crab meat
- 0.25 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon lemon juice
- 1 large egg
- 0.5 cup panko breadcrumbs
- 2 tablespoons fresh parsley, finely chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 lemon wedges
Directions
Step 1
In a large mixing bowl, gently combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, egg, panko breadcrumbs, parsley, salt, and black pepper. Be careful not to break up the crab meat too much.
Step 2
Once combined, shape the mixture into 8 even patties, about 3 inches in diameter and 1 inch thick. Place them on a plate or baking sheet and refrigerate for at least 30 minutes to help firm them up before frying.
Step 3
Heat a large skillet over medium heat and add the olive oil and butter. Let the butter melt completely, ensuring the mixture is hot but not smoking.
Step 4
Place the crab cakes gently into the skillet in a single layer. Cook for 3-4 minutes on each side, or until they are golden brown and crispy. Avoid overcrowding the pan; cook 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.
Step 6
Serve immediately with lemon wedges on the side. They pair wonderfully with tartar sauce, remoulade, or a simple side salad.
Nutrition Facts
| Serving size | (706.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1456.9 |
| Total Fat 99.8g | 0% |
| Saturated Fat 17.8g | 0% |
| Polyunsaturated Fat 5.0g | |
| Cholesterol 551.4mg | 0% |
| Sodium 3992.6mg | 0% |
| Total Carbohydrate 36.2g | 0% |
| Dietary Fiber 1.9g | 0% |
| Total Sugars 3.4g | |
| Protein 101.3g | 0% |
| Vitamin D 56.0IU | 0% |
| Calcium 390.5mg | 0% |
| Iron 7.3mg | 0% |
| Potassium 1825.8mg | 0% |
Source of Calories