Crispy Lemon Herb Crab Cakes

Crispy Lemon Herb Crab Cakes are a delightful twist on the classic seafood appetizer, offering a refreshing burst of citrus and herbs that tantalizes the taste buds. Perfect for summer gatherings or as an elegant starter, these crab cakes are both easy to make and sure to impress.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

1 lb fresh crab meat

1 cup breadcrumbs

1/4 cup mayonnaise

2 tbsp Dijon mustard

2 large eggs

1/4 cup minced fresh parsley

2 tbsp minced chives

2 tbsp lemon zest

1 tbsp lemon juice

1 tsp Old Bay seasoning

1/2 tsp garlic powder

Salt and pepper to taste

2 tbsp olive oil for frying

Instructions

1. In a large mixing bowl, combine crab meat, breadcrumbs, mayonnaise, Dijon mustard, eggs, parsley, chives, lemon zest, lemon juice, Old Bay seasoning, garlic powder, salt, and pepper.

2. Gently mix until all ingredients are fully incorporated, being careful not to break up the crab meat too much.

3. Shape the mixture into 8 equal-sized patties.

4. Heat olive oil in a large skillet over medium heat.

5. Fry the crab cakes in batches, cooking for 4-5 minutes on each side until golden brown and crispy.

6. Remove from skillet and drain on paper towels.

Storage

Store crab cakes in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, preheat the oven to 350°F (175°C) and bake crab cakes on a baking sheet for 10 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.