These easy crab cakes are a delightful blend of lump crab meat, seasonings, and breadcrumbs, pan-fried until golden brown and crispy on the outside, yet tender and juicy on the inside. They make a perfect appetizer or main dish for any seafood lover.
Ingredients: 1 lb lump crab meat. 1/3 cup mayonnaise. 1 egg, beaten. 1 tablespoon Dijon mustard. 1 tablespoon Worcestershire sauce. 1 teaspoon Old Bay seasoning. 1/2 cup breadcrumbs. 2 tablespoons chopped fresh parsley. 2 tablespoons chopped green onions. Salt and pepper to taste. 2 tablespoons olive oil, for frying.
Instructions: Crack an egg and mix it with Dijon mustard, Worcestershire sauce, Old Bay seasoning, breadcrumbs, parsley, green onions, salt, and pepper in a large bowl. Mix well until everything is well mixed. Take about 1/4 cup of the mixture and shape it into small patties. Place them on a baking sheet that has been lined with parchment paper. Put the crab cakes in the fridge for at least 30 minutes to make them firmer. Warm up a big pan with olive oil over medium-low heat. In small groups, fry the crab cakes for three to four minutes on each side, or until they are golden brown and hot all the way through. Take it out of the pan and let it drain on paper towels to get rid of the extra oil. Warm it up and serve it with your favorite sauce or lemon juice.
Prep Time: 20 minutes
Cook Time: 10 minutes
Cascadian Group