Savory Chesapeake Bay Crab Cakes

Experience the taste of the Chesapeake Bay with these savory crab cakes, crafted using fresh lump crab meat, aromatic spices, and a light breadcrumb coating for the perfect blend of flavors.

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

Ingredients

1 lb lump crab meat

1/4 cup mayonnaise

1 tsp Dijon mustard

1 large egg

1/4 cup finely chopped green onions

1/4 cup chopped fresh parsley

1 tsp Old Bay seasoning

1/2 tsp garlic powder

1 cup panko breadcrumbs

Salt and pepper to taste

2 tbsp butter for frying

Lemon wedges for serving

Instructions

1. In a large bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, egg, green onions, parsley, Old Bay seasoning, and garlic powder.

2. Gradually fold in the panko breadcrumbs until the mixture holds together. Season with salt and pepper to taste.

3. Shape the mixture into 8 equal-sized patties and refrigerate for 30 minutes to help them hold together during cooking.

4. Preheat a large skillet over medium heat and add butter.

5. Once the butter is melted and bubbly, carefully add the crab cakes to the skillet, working in batches if necessary.

6. Cook the crab cakes for 4-5 minutes per side or until golden brown and crisp.

7. Remove from the skillet and drain on paper towels before serving with lemon wedges.

Storage

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

Reheating

Reheat crab cakes in a preheated 350°F oven 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.