Crab Cakes
Crispy exterior and soft, flavorful interior crab cakes, perfect for any occasion.
Ingredients
Main Ingredients
- 1 lb fresh crab meat Sweet and succulent, the crab meat serves as the star ingredient.
- 1/2 cup breadcrumbs Provides the perfect crispy texture.
- 1/4 cup mayonnaise Binds the ingredients while adding a hint of tang.
- 1 large egg Essential for binding the mixture.
- 1 tbsp Dijon mustard Adds a subtle punch to the flavors.
- 1 tbsp Worcestershire sauce Deepens the overall taste of the cakes.
- 2 green onions, finely chopped Brings a fresh, mild onion flavor.
- 1/4 cup red bell pepper, finely diced Offers a sweet crunch and a pop of color.
- 1 tsp Old Bay seasoning Provides a distinctive flavor profile.
- 1/2 tsp salt Enhances flavors.
- 1/4 tsp black pepper Adds a slight kick.
- 2 tbsp fresh parsley, chopped Provides brightness and freshness.
- 1/4 cup all-purpose flour Used for dusting the cakes.
- 2-3 tbsp olive oil Essential for frying.
- Lemon wedges For serving, adding zesty brightness.
- Tartar sauce A classic pairing for extra flavor.
Instructions
Preparation
- In a large mixing bowl, combine the fresh crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, green onions, red bell pepper, Old Bay seasoning, salt, black pepper, and parsley. Mix gently to avoid breaking the crab meat too much.
- Shape the mixture into cakes about 2-3 inches wide and 1 inch thick. Refrigerate for at least 30 minutes to help them firm up.
- Lightly coat each crab cake in all-purpose flour on both sides.
Cooking
- Heat 2-3 tablespoons of olive oil in a skillet over medium heat until the oil shimmers.
- Add the crab cakes to the skillet in batches, careful not to overcrowd the pan.
- Cook the crab cakes for 4-5 minutes on each side until golden brown.
- Drain the crab cakes on paper towels to remove excess oil.
- Serve warm with lemon wedges and tartar sauce.
Notes
Consider adding jalapeños for a spicy kick or cream cheese for a richer flavor. Serve with a green salad or coleslaw.