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Pan Fried Lump Crab Cakes

Pan Fried Lump Crab Cakes

Lump crab meat bound with mayonnaise, egg, and panko, chilled, and pan fried until golden.
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Prep Time 45 minutes
Cook Time 8 minutes
Total Time 53 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 188 kcal

Equipment

  • Large skillet
  • Mixing bowl
  • Fork
  • Instant read thermometer

Ingredients
  

Main Ingredients

  • 1 lb lump crab meat fresh or pasteurized, picked over
  • 1 tbsp mayonnaise
  • 1 tbsp Dijon or yellow mustard
  • 1 tbsp lemon juice
  • 2 tsp seafood seasoning
  • 1 large egg
  • ¼ cup chopped fresh parsley
  • ½ cup panko breadcrumbs divided
  • 2 tbsp vegetable oil for pan frying
  • 1 tsp hot sauce optional

Instructions
 

Cooking

  • Pick. Pick through the crab for shell and keep the lumps whole.
  • Mix. Whisk the binder ingredients with a quarter cup of panko and fold into the crab.
  • Shape. Form eight patties and coat them in the remaining panko.
  • Chill. Refrigerate at least thirty minutes.
  • Fry. Fry in oil about three minutes per side until golden and 160 F.

Notes

Substitutions: Crushed crackers replace panko, and butter replaces some of the oil.
Tips: Fold gently and chill at least thirty minutes.
Storage: Three days refrigerated. Freeze uncooked patties for two months.
Nutrition does not include the optional hot sauce and is calculated for two crab cakes.
Keyword Lemon Juice, Lump Crab Meat, Mayonnaise, Pan Fried Lump Crab Cakes, Panko Breadcrumbs