Traditional Crab Cakes

Discover the taste of the coast with our Traditional Crab Cakes, a delightful appetizer that showcases tender crab meat perfectly seasoned and pan-fried to golden perfection. Ideal for seafood lovers and those looking to impress guests with a classic dish.

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

Ingredients

1 lb lump crab meat

1/2 cup mayonnaise

1 large egg, beaten

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 teaspoon Old Bay seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup bread crumbs

2 tablespoons unsalted butter

2 tablespoons vegetable oil

Lemon wedges, for serving

Fresh parsley, for garnish

Instructions

1. Gently pick through the crab meat to remove any shells.

2. In a large bowl, combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper.

3. Add crab meat to the bowl, folding gently to avoid breaking up the crab lumps.

4. Gradually add bread crumbs, mixing just until combined.

5. Shape mixture into 8 equal cakes, about 3 inches in diameter.

6. In a large skillet, heat butter and oil over medium heat until hot.

7. Add crab cakes to the skillet, cooking for 4-5 minutes per side until golden brown and cooked through.

8. Remove crab cakes from skillet and drain on paper towels.

9. Serve warm with lemon wedges and a sprinkle of fresh parsley.

Storage

Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days.

Reheating

Reheat crab cakes in a 350°F oven for 10-12 minutes or until heated through, or in a skillet over medium heat for about 5 minutes per side.

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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.