Traditional Crab Cake

Delight in these classic American crab cakes, packed with fresh crabmeat and seasoned to perfection. A perfect appetizer that combines the taste of the sea with a crispy, golden crust, ideal for seafood lovers.

Prep time: 10 minutes
Cook time: 7 minutes
Serves: 6

Ingredients

1 lb crabmeat, fresh or canned

1/4 cup mayonnaise

1 large egg, beaten

1 tsp Dijon mustard

1 tsp Worcestershire sauce

1/2 tsp Old Bay seasoning

1/4 cup breadcrumbs

2 tbsp fresh parsley, chopped

1 tbsp lemon juice

1/2 cup vegetable oil for frying

Instructions

1. In a large bowl, combine crabmeat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, breadcrumbs, fresh parsley, and lemon juice.

2. Gently mix the ingredients together until well-combined.

3. Form the mixture into 6 equally sized patties, about 3 inches in diameter.

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

5. Add the crab cakes to the skillet and cook until golden brown and cooked through, about 3-4 minutes per side.

6. Remove from skillet and drain on paper towels before serving.

Storage

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

Reheating

To reheat, place crab cakes on a baking sheet and warm in a preheated 350°F oven for 10-12 minutes.

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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.