Description
Deliciously crispy on the outside and tender on the inside, these classic crab cakes are packed with lump crab meat and seasoned with a blend of herbs and spices. Perfect as an appetizer or main dish.
Ingredients
1 pound lump crab meat, picked over for shells
1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup finely chopped fresh parsley
1/2 cup finely crushed plain crackers (such as Ritz)
2 tablespoons unsalted butter
2 tablespoons vegetable oil
Instructions
In a large mixing bowl, combine mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Mix until well blended.
Gently fold in the lump crab meat, chopped parsley, and crushed crackers, being careful not to break up the crab meat too much.
Form the mixture into 8 equal-sized patties, about 3 inches in diameter and 1 inch thick. Place them on a baking sheet lined with parchment paper.
Refrigerate the crab cakes for at least 15 minutes to help them set.
Heat butter and vegetable oil in a large skillet over medium heat until hot and shimmering.
Carefully add the crab cakes to the skillet, cooking in batches if necessary to avoid overcrowding.
Cook the crab cakes for 4 to 5 minutes on each side, or until they are golden brown and crispy.
Remove the crab cakes from the skillet and drain on a paper towel-lined plate.
Serve immediately with your choice of tartar sauce, lemon wedges, or remoulade.
- Prep Time: 20 minutes
- Cook Time: 15 minutes