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Instructions
Prepare the Crab Mixture
In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, and all seasonings.
Gently fold in the crab meat, breadcrumbs, and chopped parsley.
Mix carefully to avoid breaking up the crab too much.
Shape the Crab Cakes
Using your hands, form the mixture into evenly sized patties (about 8 crab cakes).
Place the patties on a plate and refrigerate for 20–30 minutes to help them firm up.
Cook the Crab Cakes
Heat oil or butter in a large skillet over medium heat.
Add the crab cakes and cook for 3–4 minutes per side, until golden brown and heated through.
Turn carefully to keep them intact.
Serving Suggestions
Serve hot with tartar sauce, remoulade, or a squeeze of fresh lemon juice.
These crab cakes pair well with coleslaw, roasted vegetables, or a fresh green salad.
Helpful Tips
- Use lump crab meat for the best texture and flavor.
- Chill the crab cakes before cooking to prevent them from falling apart.
- Avoid overcrowding the pan for even browning.
Why You’ll Love This Recipe
Restaurant-style flavor at home
Light, crispy exterior with tender crab inside
Simple ingredients, impressive results
Great for appetizers or main courses
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