Description
This Crab Cake recipe features lump crab meat and fresh flavors, making it a delicious choice for a quick dinner or a delightful appetizer. Simple to prepare, it’s perfect for any seafood lover!
Ingredients
Scale
- 1 pound lump crab meat
- ¼ cup mayonnaise
- 1 large egg beaten
- 1 tablespoon dijon mustard
- 1 tablespoon worcestershire sauce
- 1 teaspoon old bay seasoning
- ½ cup panko bread crumbs unflavored
- 1 ½ tablespoons chopped fresh parsley
- 1 teaspoon lemon zest
- ½ teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste
- ¼ cup canola oil
- lemon wedges for serving
Instructions
- Check the crab meat for any hard and sharp cartilage, remove, and discard.
- In a bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, and Old Bay seasoning.
- Add crab meat, bread crumbs, parsley, lemon zest, salt, and pepper. Gently fold to combine, being careful not to break up the crab.
- Gently press to shape into 6-8 crab cakes using ⅓ cup each, then place on a plate. Cover with plastic wrap and refrigerate for at least 1 hour.
- Heat the oil in a large nonstick skillet over medium heat. Cook the crab cakes 3-5 minutes per side or until golden brown.
- Serve immediately with tartar sauce and lemon wedges.
Notes
Make sure to refrigerate the crab cakes for optimal firmness before cooking.
You can substitute fresh crab meat with canned if fresh isn’t available, but be sure to drain it well.
Nutrition
- Serving Size: 1 crab cake
- Calories: 186
- Sugar: 0g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 55mg