Description
A classic Baltimore-style crab cake recipe featuring lump crab meat mixed with mayonnaise, Dijon mustard, Worcestershire sauce, and Old Bay seasoning. These crab cakes are pan-fried in butter until golden and crispy, delivering a flavorful and tender seafood dish perfect for a quick, delicious meal.
Ingredients
Scale
Crab Cake Mixture
- 1 pound fresh crab meat
- 1/2 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 cup finely chopped fresh parsley
- 1/2 cup bread crumbs
- 1 tablespoon lemon juice
- Salt and pepper, to taste
For Frying and Serving
- 1/4 cup butter, for frying
- Lemon wedges, for serving
- Fresh parsley, for garnish
Instructions
- Prepare the Crab Cake Mixture: In a large mixing bowl, gently combine the fresh crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, finely chopped parsley, bread crumbs, and lemon juice. Season with salt and pepper to taste, ensuring all ingredients are evenly incorporated without breaking up the crab meat too much.
- Shape the Crab Cakes: Form the mixture into 8 to 10 evenly sized crab cakes by gently pressing the mixture together. Handle carefully to maintain the crab’s texture while ensuring the cakes hold their shape during cooking.
- Heat the Butter: Place a large skillet over medium heat and melt the 1/4 cup of butter until it is hot and bubbling but not browned. This will provide a rich base for frying the crab cakes.
- Cook the Crab Cakes: Add the crab cakes to the hot butter in the skillet. Cook each side for 3 to 4 minutes until golden brown and crispy on the outside while heated through on the inside. Avoid overcrowding the pan for best results.
- Drain and Serve: Remove the cooked crab cakes from the skillet and let them drain briefly on paper towels to absorb any excess butter. This keeps them crunchy but not greasy.
- Garnish and Present: Garnish the crab cakes with fresh parsley and serve immediately with lemon wedges on the side for an added bright, citrus flavor.
Notes
- Use fresh lump crab meat for the best texture and flavor.
- Adjust Old Bay seasoning and lemon juice to your personal taste.
- Chilling the crab cake mixture briefly before shaping can help them hold together better during cooking.
- Butter provides rich flavor but can be substituted with oil if preferred.
- Serve with a simple side salad or coleslaw for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
