Description
Deliciously crispy and tender crab cakes made with lump crab meat, seasoned with Old Bay, Dijon mustard, and fresh parsley. Perfectly pan-fried to golden perfection and served warm with lemon wedges for a flavorful appetizer or main course.
Ingredients
Scale
Crab Cakes
- 1 lb lump crab meat, picked over for shells
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Old Bay seasoning
- 1/4 cup finely diced red bell pepper
- 1 tablespoon lemon juice
For Frying
- 2 tablespoons unsalted butter
Instructions
- Prepare the binding mixture: In a large bowl, combine mayonnaise, beaten egg, Dijon mustard, lemon juice, Old Bay seasoning, and chopped parsley. Mix these ingredients well until fully blended to create a flavorful base for the crab cakes.
- Incorporate crab and vegetables: Gently fold the lump crab meat, breadcrumbs, and finely diced red bell pepper into the binding mixture. Take care not to break up the crab meat too much to maintain large chunks for texture.
- Form and chill the patties: Shape the mixture into 8 equal-sized patties. Place them on a baking sheet and refrigerate for at least 15 minutes. This step helps the crab cakes hold their shape during cooking.
- Pan-fry the crab cakes: Melt the unsalted butter in a large skillet over medium heat. Add the crab cakes carefully to the skillet and cook for 3-4 minutes on each side until they turn golden brown and are heated through.
- Drain and serve: Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain excess butter. Serve warm with lemon wedges and your favorite dipping sauce for an extra touch of freshness and flavor.
Notes
- Use lump crab meat for the best texture with large flaky pieces.
- Refrigerating the patties before cooking helps them hold their shape and prevents falling apart.
- Adjust Old Bay seasoning to your taste for more or less spice.
- For a crispier crust, consider using panko breadcrumbs instead of regular breadcrumbs.
- You can substitute butter with oil for frying if preferred.
- Serve with tartar sauce, aioli, or a spicy remoulade for dipping.
