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Crab Cake

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Classic crab cakes made with tender crab meat, light seasoning, and a golden crispy exterior. Perfect as an appetizer or main dish with rich seafood flavor in every bite.

Ingredients

  • 1 pound crab meat
  • 1/2 cup breadcrumbs
  • 1 egg
  • 1/4 cup mayonnaise
  • 1 tablespoon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons parsley, chopped
  • 2 tablespoons oil for cooking

Instructions

  1. In a large bowl, gently mix crab meat, breadcrumbs, egg, mayonnaise, mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, salt, black pepper, and parsley.
  2. Mix carefully to avoid breaking up the crab meat too much.
  3. Form the mixture into small patties.
  4. Refrigerate the patties for 20–30 minutes to help them hold their shape.
  5. Heat oil in a skillet over medium heat.
  6. Cook crab cakes for 3–4 minutes on each side until golden brown and crispy.
  7. Remove and place on a paper towel-lined plate to drain excess oil.
  8. Serve warm.

Notes

  • Use panko breadcrumbs for extra crispiness.
  • Add hot sauce for a spicy variation.
  • Bake at 200°C (400°F) for 12–15 minutes for a lighter option.
  • Chill the patties well to prevent falling apart.
  • Serve with tartar sauce or lemon aioli.
  • Store leftovers in the refrigerator for up to 3 days.

Nutrition

Find it online: https://thefamilycooking.com/crab-cake/