Description
Enjoy the taste of the ocean with these classic Maryland crab cakes, made with fresh lump crab meat and a blend of seasonings for a crispy exterior. Perfect as an appetizer or main dish, they are sure to impress your guests!
Ingredients
Scale
- 1 pound fresh lump crab meat
- 1/2 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped red bell pepper
- 1/2 cup breadcrumbs (preferably panko for extra crunch)
- 2 tablespoons fresh parsley, chopped
- 1/4 cup vegetable oil (for frying)
Instructions
- Start by gathering all your ingredients on the counter.
- In a large mixing bowl, gently combine the fresh lump crab meat with the mayonnaise.
- Add the beaten egg to the bowl.
- Stir in the Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper.
- Fold in the finely chopped green onions and red bell pepper.
- Sprinkle in the breadcrumbs and chopped parsley, and gently mix until just combined.
- Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes.
- Once the mixture has chilled, scoop about 1/4 cup of the mixture and form it into a patty.
- Place the formed crab cakes on a baking sheet lined with parchment paper.
- If you have time, chill the formed crab cakes in the refrigerator for another 15-20 minutes.
- In a large skillet, heat the vegetable oil over medium heat.
- Once the oil is hot, carefully add the crab cakes to the skillet.
- Cook the crab cakes for about 4-5 minutes on one side until they are golden brown and crispy.
- Gently flip them over and cook for another 4-5 minutes on the other side.
- Transfer the crab cakes to a plate lined with paper towels to drain any excess oil.
- Serve the crab cakes with a dollop of tartar sauce or a squeeze of fresh lemon juice.
- For a complete meal, serve the crab cakes alongside a fresh green salad or coleslaw.
- For a crab cake sandwich, serve them on a toasted bun with lettuce, tomato, and a drizzle of remoulade sauce.
- If you have any leftover crab cakes, store them in an airtight container in the refrigerator for up to 3 days.
- Reheat leftover crab cakes in a skillet over medium heat until warmed through.
Notes
- For extra flavor, consider adding a dash of hot sauce or a pinch of cayenne pepper to the mixture.
- If you prefer baking over frying, place the formed crab cakes on a greased baking sheet and bake at 375°F (190°C) for about 20-25 minutes, flipping halfway through.
- Prep Time: 30 minutes
- Cook Time: 10-15 minutes