Description
These classic American-style Crab Cakes are made with fresh lump crab meat blended with a creamy mixture of mayonnaise, Dijon mustard, Worcestershire sauce, and fresh herbs. Fried to golden perfection in a buttery and oily skillet, they offer a crispy exterior and tender, flavorful interior. Perfect as a main course or appetizer, served warm with lemon wedges or your favorite dipping sauce.
Ingredients
Scale
Crab Cake Mixture
- 1 pound lump crab meat (picked over for shells)
- 1/2 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon lemon juice
- 1/2 cup finely chopped celery
- 2 tablespoons chopped fresh parsley
- 1/2 cup breadcrumbs
For Frying
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- Extra breadcrumbs (optional, for coating)
Instructions
- Prepare the Crab Cake Mixture: In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, black pepper, and lemon juice until smooth. Stir in the finely chopped celery and fresh parsley. Gently fold in the lump crab meat and breadcrumbs, carefully mixing to keep the crab lumps intact.
- Shape and Chill: Form the crab mixture into 8 evenly sized patties. Place them on a tray and refrigerate for at least 30 minutes to help them hold their shape during cooking.
- Heat the Pan: In a large skillet, heat the unsalted butter and vegetable oil over medium heat until the butter has melted and the mixture is hot.
- Fry the Crab Cakes: Carefully place the crab cakes in the skillet in batches, making sure not to overcrowd. Fry each side for 3 to 4 minutes or until they are golden brown and cooked through. Use a spatula to gently flip them to avoid breaking.
- Drain and Serve: Transfer cooked crab cakes to a paper towel-lined plate to absorb excess oil. Serve warm with lemon wedges or your preferred dipping sauce.
Notes
- For a crispier texture, lightly coat the crab cakes in extra breadcrumbs before frying.
- You can bake the crab cakes at 400°F (200°C) for 12 to 15 minutes, flipping halfway through, as an alternative to frying.
- Fresh lump crab meat is preferred for the best flavor, but canned crab meat can be used as a substitute in a pinch.
- Be gentle when folding in the crab meat to maintain nice lumps for texture.
