Crab Cakes
These crab cakes are packed with real crab flavor and require minimal effort to prepare. Crispy on the outside and tender inside, they are a Maryland classic to enjoy anywhere.
Ingredients
Crab Cake Ingredients
- 1 lb lump crab meat Use fresh or pasteurized crab meat, avoid imitation.
- 1 Tbsp mayonnaise Just a spoonful to bind.
- 1 Tbsp Dijon or yellow mustard Use only a dab.
- 1 Tbsp lemon juice Freshly squeezed for brightness.
- 1 Tbsp Old Bay seasoning Essential for flavor.
- 1 large egg Acts as a binder.
- ¼ cup parsley, chopped Fresh parsley adds freshness.
- ½ cup panko breadcrumbs Light and crispy breadcrumb for texture.
- 1-2 dashes hot sauce Optional for added heat.
Instructions
Preparation
- In a bowl, pick through the crab meat to remove any shell bits.
- In a separate bowl, combine mayonnaise, mustard, lemon juice, Old Bay seasoning, egg, parsley, and half of the breadcrumbs.
- Gently fold the mixture into the crab meat using a fork, being careful not to mush the crab.
- Form the mixture into patties about 3 inches wide and 1 inch thick.
- Place the patties on a plate, cover, and refrigerate for at least 30 minutes.
Cooking
- Heat a skillet over medium heat and add a bit of oil or butter.
- Cook the patties for 3 minutes on each side or until golden and crispy.
- Let the crab cakes rest on a paper towel briefly before serving.
Notes
Chill the patties before cooking to prevent them from falling apart. Avoid overmixing the crab to maintain texture. Breadcrumbs should be enough to hold the mixture without overpowering the crab flavor.