Crispy Crab Cakes
Deliciously crispy crab cakes bursting with flavor, ideal for impressing guests as an appetizer or main course.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: American
- Diet: Pescatarian
Ingredients
Scale
- 1 pound Lump Crab Meat
- 1/2 cup Mayonnaise
- 1 large Egg
- 2 tablespoons Dijon Mustard
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Old Bay Seasoning
- 1 cup Panko Bread Crumbs
- 1/4 cup Fresh Parsley
- 1 teaspoon Lemon Zest
- to taste Kosher Salt
- to taste Black Pepper
- 3 tablespoons Canola Oil
- Lemon Wedges
Instructions
- Gather your fresh ingredients.
- Mix the mayonnaise, Dijon mustard, Worcestershire sauce, and egg together until creamy.
- Add the crab, Old Bay seasoning, fresh parsley, lemon zest, salt, and pepper; fold gently.
- Incorporate the Panko bread crumbs into the mixture.
- Shape the mixture into cakes about 1 inch thick and 3 inches in diameter.
- Chill the cakes in the refrigerator for about 15 minutes.
- Heat the canola oil in a non-stick skillet over medium-high.
- Cook the crab cakes for 3-4 minutes on each side until golden brown.
- Drain the excess oil on paper towels.
- Serve with lemon wedges on the side for extra flavor.
Notes
For extra stability, refrigerate the cakes before cooking. Leftovers can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 crab cake
- Calories: 320
- Sugar: 1g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 70mg