Description

Treat yourself to Classic Crab Cakes that are golden, crispy on the outside, and tender with sweet crab flavor inside. This easy recipe uses lump crab meat and a handful of pantry staples to create restaurant-quality seafood cakes at home. Perfect as an appetizer, quick lunch, or dinner idea, these crab cakes are a must-have in your collection of easy recipes and food ideas. Whether you’re craving a healthy snack or a coastal comfort meal, this dish delivers flavor and simplicity every time.

Ingredients

1 pound lump crab meat

1/2 cup breadcrumbs

1/4 cup mayonnaise

1 large egg

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

2 tablespoons fresh parsley, chopped

1 tablespoon lemon juice

1 teaspoon Old Bay seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons butter or oil for frying

Instructions

1. In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, parsley, lemon juice, Old Bay, salt, and pepper. Mix gently to keep the crab chunks intact.

2. Shape the mixture into 6 to 8 patties. Place them on a tray, cover, and refrigerate for at least 30 minutes to help them firm up.

3. Heat butter or oil in a skillet over medium heat. Fry crab cakes for about 4 minutes per side, or until golden brown and cooked through.

4. Transfer to a paper towel-lined plate to drain any excess oil.

5. Serve warm with lemon wedges and your choice of sauce.

Notes

Be gentle when mixing to keep the crab meat from breaking apart.

Chilling before frying is key for crab cakes that hold together.

You can freeze the shaped patties before cooking for up to one month.

Prep Time: 15 minutes
Cook Time: 8 minutes
Category: Seafood
Method: Pan-Fried
Cuisine: American

Nutrition

Serving Size: 1 crab cake
Calories: 180
Sugar: 0g
Sodium: 420mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 0g
Protein: 15g
Cholesterol: 75mg

Keywords: classic crab cakes, seafood dinner, easy crab recipe, quick appetizer