Ingredients
Scale
- 1 pound lump crab meat, picked over for shells
- 1/2 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 cup finely chopped fresh parsley
- 1/2 cup breadcrumbs, plus more for coating
- 2 tablespoons olive oil or vegetable oil, for frying
- Lemon wedges, for serving
Instructions
- Gently combine the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and parsley in a large bowl.
- Fold in 1/2 cup of breadcrumbs until just combined. Do not overmix.
- Form the mixture into 8 equal patties.
- Lightly coat each patty with additional breadcrumbs.
- Heat the oil in a large non-stick skillet over medium heat.
- Carefully place the crab cakes in the hot skillet, ensuring not to overcrowd the pan. Cook in batches if necessary.
- Cook for 3-5 minutes per side, or until golden brown and heated through.
- Serve immediately with lemon wedges.
Notes
- For best results, use fresh lump crab meat.
- Avoid overmixing the crab cake mixture to maintain the lump texture of the crab.
- These crab cakes can be baked instead of pan-fried. Bake at 375°F (190°C) for 15-20 minutes, or until golden brown.
- Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 2 crab cakes
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg