Description
These homemade crab cakes are crispy on the outside, tender on the inside, and packed with flavor. Perfect as an appetizer, main dish, or in a sandwich, they’re made with fresh crab meat, simple seasonings, and just the right amount of crunch. Serve them with a tangy dipping sauce or fresh lemon wedges for a restaurant-quality seafood dish at home.
Ingredients
- Chilling the crab cakes before cooking helps them hold their shape.
- Use panko breadcrumbs for extra crispiness.
- Serve with homemade tartar sauce or spicy aioli for added flavor.
Instructions
- In a bowl, whisk together the egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and Old Bay seasoning.
- Gently fold in the crab meat, breadcrumbs, and parsley until just combined.
- Shape the mixture into six crab cakes and refrigerate for 30 minutes.
- Heat olive oil in a skillet over medium heat and cook the crab cakes for 3-4 minutes per side until golden brown.
- Serve immediately with lemon wedges and your favorite dipping sauce.
Notes
- Chilling the crab cakes before cooking helps them hold their shape.
- Use panko breadcrumbs for extra crispiness.
- Serve with homemade tartar sauce or spicy aioli for added flavor.
- Prep Time: 10 minutes (+30 min chill time)
- Cook Time: 8 minutes
- Category: Seafood
- Method: Pan-fried
- Cuisine: American