If you're a seafood lover, this Traditional Crab Cakes recipe is a must-try. With a crispy exterior and tender, flavorful interior, these crab cakes are perfect for any occasion, whether it's a fancy dinner party or a relaxed family meal.
Lump crab meat is the star of the show, providing that sweet, delicate flavor and satisfying texture. Mayonnaise adds creaminess and helps bind the mixture together. The egg also acts as a binder, ensuring the crab cakes hold their shape. Dijon mustard brings a subtle tang and depth of flavor. Worcestershire sauce adds a savory, umami kick. Old Bay seasoning is essential for that classic Maryland flavor, while salt and black pepper enhance the overall taste. Bread crumbs help maintain the structure of the cakes. The combination of unsalted butter and vegetable oil in the skillet ensures a golden, crispy crust. Finally, lemon wedges and fresh parsley brighten the dish when serving.
Crab cakes pair beautifully with a light, crisp salad or a side of coleslaw. For a heartier meal, serve them alongside roasted potatoes or a simple rice pilaf. A glass of chilled white wine or a light beer complements the flavors wonderfully.
Start by gently picking through your crab meat to remove any stray shell pieces. You want to keep those lumps intact as much as possible. In a large bowl, mix together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper. This forms your flavor-packed base.
Carefully add the crab meat to your bowl, gently folding it in to preserve those delicious lumps. Gradually incorporate the bread crumbs until the mixture just holds together. You want everything to stick but not be too dry.
Shape the mixture into eight cakes, each about three inches in diameter. This is the perfect size for even cooking. Heat the butter and oil in a large skillet over medium heat until hot. You’re looking for a sizzle when the crab cakes hit the pan.
Cook the crab cakes for about 4-5 minutes on each side, until they’re golden brown and cooked through. Remove them from the skillet and let them drain on paper towels to keep them crispy. Serve warm, garnished with lemon wedges and a sprinkle of fresh parsley to add a pop of color and freshness.
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