Crab Cakes Recipe
These easy crab cakes are packed with lump crab meat, seasoned perfectly, and pan-fried to golden perfection. A quick and delicious seafood dinner that's sure to impress!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 pound lump crab meat drained and picked over for shells
- 0.5 cup panko breadcrumbs
- 0.25 cup mayonnaise
- 1 large egg lightly beaten
- 2 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 0.5 teaspoon Old Bay seasoning
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- 2 tablespoon olive oil for cooking
Instructions
Preparation Steps
- In a large bowl, gently combine the lump crab meat, panko breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, and pepper. Be careful not to overmix.
- Divide the mixture into 4 equal portions and form them into patties. Refrigerate for at least 15 minutes to help them hold their shape.
- Heat the olive oil in a large skillet over medium-high heat.
- Carefully place the crab cakes in the hot skillet and cook for about 4-5 minutes per side, until golden brown and heated through.
- Serve hot, optionally with your favorite tartar sauce or lemon wedges.
Notes
These crab cakes are delicious served as an appetizer or as a main course with a side salad.