Ingredients
Scale
- 1 pound lump crab meat, picked over for shells
- 1/4 cup mayonnaise
- 1/4 cup bread crumbs (Panko preferred)
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1/4 cup finely chopped red bell pepper
- 1 tablespoon chopped fresh parsley
Instructions
- Step 1: In a large bowl, gently combine the crab meat, mayonnaise, bread crumbs, Dijon mustard, Worcestershire sauce, Old Bay seasoning, red bell pepper, and parsley. Be careful not to overmix, as this will make the crab cakes tough.
- Step 2: Form the crab mixture into 6-8 equal-sized patties. Gently press them together to ensure they hold their shape.
- Step 3: Heat 2 tablespoons of olive oil or butter in a large skillet over medium heat.
- Step 4: Carefully place the crab cakes in the hot skillet, ensuring not to overcrowd the pan. Cook for 4-5 minutes per side, or until golden brown and heated through.
- Step 5: Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve immediately with your favorite sauce (tartar sauce, remoulade, or lemon wedges).
Notes
- Refrigerate leftover crab cakes in an airtight container for up to 2 days.
- For perfectly crispy reheated crab cakes, bake them in a preheated 350°F (175°C) oven for about 10-15 minutes.
- Serve these heavenly crab cakes atop a bed of peppery arugula with a squeeze of fresh lemon juice.
- Gently fold the ingredients together to keep the crab meat tender and prevent the crab cakes from becoming dense.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American