Zesty Lemon Herb Crab Cakes are a delightful way to enjoy seafood with a bright, citrusy twist. This recipe combines fresh ingredients to create crispy, golden-brown patties that are perfect for a light lunch or an impressive appetizer.
Lump crab meat is the star here, offering a sweet and delicate flavor. Using fresh or high-quality canned crab ensures the best taste. Mayonnaise adds moisture and richness, while Dijon mustard introduces a subtle tanginess that complements the seafood. Worcestershire sauce provides depth and a hint of umami, enhancing the overall flavor profile. Breadcrumbs help bind the mixture together and give the cakes their structure. Fresh parsley adds a burst of herbal freshness, while lemon zest and lemon juice brighten the dish with their zesty notes. A large egg acts as a binder, ensuring the cakes hold together when cooked. Finally, salt and black pepper provide seasoning, and olive oil is used for frying, giving the cakes a lovely crisp exterior.
Serve these crab cakes with a simple arugula salad dressed with lemon vinaigrette for a light meal. They also pair wonderfully with a creamy aioli or a spicy remoulade sauce for dipping. For a heartier plate, consider serving them alongside roasted potatoes or grilled vegetables.
First, grab a large bowl and whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, lemon zest, lemon juice, egg, salt, and black pepper until you have a smooth mixture. This will be the flavorful base for your crab cakes.
Next, gently fold in the lump crab meat, breadcrumbs, and parsley. Be careful not to break up the crab meat too much; you want those nice chunks to remain intact. Mix until just combined to keep the cakes light and airy.
Form the mixture into eight equal-sized patties, about 1/2 inch thick. They should hold together but still feel delicate. If they’re falling apart, press them gently to compact them a bit.
Heat up the olive oil in a large skillet over medium heat. Once the oil is shimmering, place the crab cakes in the skillet, being careful not to overcrowd the pan. Cook them for about 4-5 minutes on each side, until they’re golden brown and crispy. Use a spatula to flip them gently to avoid breaking.
Once cooked, transfer the crab cakes to a plate lined with paper towels to drain any excess oil. Let them rest for a minute before serving to ensure they stay crispy.
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