Description
Classic Crab Cakes
Ingredients
1 lb lump crab meat (picked through for shells)
1/4 cup mayonnaise
1 large egg (lightly beaten)
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp Old Bay seasoning
1/4 cup breadcrumbs (or crushed saltines)
1 tbsp fresh parsley (chopped)
2 tbsp butter (for frying)
Lemon wedges (for serving)
Directions
Mix the ingredients: In a bowl, combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and parsley. Gently fold in the crab meat and breadcrumbs until just combined. Be careful not to break up the crab meat too much.
Shape the cakes: Form the mixture into 6-8 patties. Place them on a plate and refrigerate for at least 30 minutes to firm up.
Fry the crab cakes: Heat butter in a skillet over medium heat. Cook the crab cakes for 3-4 minutes per side, or until golden brown and heated through.
Serve: Plate the crab cakes with a squeeze of fresh lemon juice and a sprinkle of parsley. Pair with tartar sauce or your favorite dip.
Prep Time: 15 minutes
Chill Time: 30 minutes
Cook Time: 8 minutes
Total Time: 53 minutes
Servings: 4
Calories: 200 kcal per serving
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