Description
Golden and crispy on the outside, tender and flavorful on the inside, these homemade crab cakes are a seafood lover’s dream. Simple ingredients come together to make a restaurant-worthy dish you can whip up in your own kitchen.
Ingredients
Scale
- 1 large egg
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1½ teaspoons Worcestershire sauce
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons finely chopped fresh parsley
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon hot sauce
- 1 pound lump crab meat
- ½ cup Panko breadcrumbs
- Vegetable or canola oil for frying
- Tartar sauce and lemon wedges for serving
Instructions
- In a mixing bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, lemon zest, hot sauce, salt, pepper, and parsley.
- Gently fold in the crab meat and Panko breadcrumbs, being careful not to break up the crab too much.
- Shape the mixture into six patties and place them on a parchment-lined baking sheet. Cover and chill for at least 20 minutes, or up to 6 hours.
- Heat oil in a skillet over medium heat. Fry crab cakes for about 3 minutes on each side until golden and crisp.
- Transfer to a plate and serve warm with tartar sauce and lemon wedges.
Notes
For best results, chill the crab cakes before frying to help them hold their shape. Serve with slaw or roasted vegetables for a full meal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 230
- Sugar: 1g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 95mg
Keywords: crab cakes, seafood, appetizer, easy, homemade, crispy