Description

Golden Crispy Crab Cakes offer the perfect balance of crispy, golden exteriors and tender, flavorful crab meat inside. Made with fresh lump crab meat, vegetables, and savory seasonings, these crab cakes are a gourmet treat that’s perfect for any occasion.

Ingredients

1 lb fresh 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 teaspoon lemon juice

1/2 cup breadcrumbs (preferably panko)

1/4 cup finely chopped green onions

1/4 cup finely chopped red bell pepper

Salt and pepper to taste

Vegetable oil for frying

Fresh lemon wedges and tartar sauce for serving

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Instructions

In a large mixing bowl, combine the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, salt, and pepper. Whisk until smooth and fully incorporated.
Gently fold in the lump crab meat, panko breadcrumbs, green onions, and red bell pepper. Be sure not to break up the crab meat too much to maintain texture.
Form the mixture into small patties, about 3 inches in diameter and 1 inch thick. You should have about 8-10 patties. Place them on a parchment-lined tray.
Cover the tray with plastic wrap and refrigerate for at least 30 minutes to help the crab cakes hold their shape during frying.
Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. To check if the oil is ready, drop a small piece of the crab mixture into the pan. If it sizzles, it’s ready.
Carefully add the crab cakes to the skillet, frying them in batches to avoid overcrowding. Fry each side for about 3-4 minutes until golden brown and crispy. Adjust the heat to avoid burning.
Once fried, transfer the crab cakes to a paper towel-lined plate to drain excess oil. Serve warm with fresh lemon wedges and tartar sauce on the side.

Notes

For a spicy kick, add finely chopped jalapeños or a few dashes of hot sauce to the mixture.

For extra texture, add finely chopped celery or corn to the mixture.

For a healthier option, bake the crab cakes at 375°F (190°C) for 12-15 minutes, flipping halfway through.

Uncooked crab cakes can be frozen for up to 1 month. Fry from frozen, adding a few extra minutes to the cooking time.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Appetizer, Main Dish
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 crab cake
Calories: 210
Sugar: 1g
Sodium: 490mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 16g
Cholesterol: 95mg