Ingredients
Scale
- 1 pound fresh lump crab meat
- ½ cup mayonnaise
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup breadcrumbs (plus extra for coating)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons butter or olive oil for frying
Instructions
- Carefully pick through the crab meat to remove any shells, keeping the lumps intact.
- In a medium mixing bowl, combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning. Stir until smooth.
- Gently fold in the crab meat and chopped parsley, taking care not to overmix.
- Gradually fold in ½ cup breadcrumbs until the mixture holds together but remains slightly soft. Add more crumbs if needed.
- Divide the mixture into 8 equal portions and shape each into a 1-inch thick patty. Optionally, coat lightly with extra breadcrumbs.
- Refrigerate the shaped crab cakes for at least 30 minutes to firm them up.
- Heat butter or olive oil in a large skillet over medium heat. Cook the crab cakes for 4–5 minutes per side until golden brown and crisp. Avoid overcrowding the pan.
- Remove from skillet and drain on paper towels. Serve immediately with lemon wedges or your favorite sauce.
Notes
Handle crab meat gently to preserve texture.
Chilling the cakes before cooking helps them hold their shape.
Adjust Old Bay seasoning to taste.
Can be baked at 375°F (190°C) for 15–20 minutes as a lighter option.
- Prep Time: 20
- Cook Time: 12