Crab Cake Recipe
Lump crab meat, herbs, and spices, pan-fried to perfection.
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Ingredients
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Crab Cake Mixture
Cooking
Method
Prepare the Crab Cake Mixture
- 1
Combine Ingredients
In a large mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, chopped green onions, and the beaten egg. Gently fold the ingredients together until well mixed, being careful not to break up the crab meat too much.
- 2
Add Bread Crumbs
Slowly add the bread crumbs to the crab mixture. Mix until the ingredients are well combined and the mixture holds together. If it's too wet, add more bread crumbs as needed. Season with salt and black pepper to taste.
- 3
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes. This helps the cakes hold their shape while cooking.
Cooking the Crab Cakes
- 4
Form the Cakes
After chilling, scoop the mixture and form it into patties, about 2 to 3 inches in diameter and 1 inch thick. You should get around 6 to 8 patties.
- 5
Heat the Oil
In a large skillet, heat the olive oil over medium heat until shimmering.
- 6
Fry the Crab Cakes
Carefully place the crab cakes in the skillet, cooking them in batches if necessary to avoid overcrowding. Fry for about 4-5 minutes on each side or until they are golden brown and cooked through.
- 7
Drain and Serve
Once cooked, transfer the crab cakes to a plate lined with paper towels to drain excess oil. Serve warm with lemon wedges on the side.