Crab Cakes Recipe
Fresh lump crab meat, lightly breaded and fried golden brown.
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Ingredients
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Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Combine Wet Ingredients
In a large mixing bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Mix well until smooth.
- 2
Add Crab Meat
Gently fold in the lump crab meat, being careful not to break up the lumps too much.
- 3
Incorporate Eggs
Add the eggs to the mixture and stir until fully combined. This will help bind the crab cakes.
- 4
Add Bread Crumbs
Gradually fold in the bread crumbs until the mixture is cohesive and holds together. If using, add the chopped fresh parsley at this stage.
Cooking
- 5
Form Crab Cakes
Using your hands, form the mixture into patties about 3 inches wide and 1 inch thick. Place them on a baking sheet lined with parchment paper.
- 6
Chill the Patties
Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape during cooking.
- 7
Heat Oil
In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
- 8
Fry Crab Cakes
Carefully add the chilled crab cakes to the skillet, cooking them in batches if necessary. Fry for about 4-5 minutes on each side or until golden brown.
- 9
Drain Excess Oil
Once cooked, transfer the crab cakes to a paper towel-lined plate to drain any excess oil.
- 10
Serve
Serve the crab cakes warm, garnished with lemon wedges if desired.