Ingredients
Scale
- 1 pound Lump crab meat, fresh or canned
- ½ cup Breadcrumbs, panko adds extra crunch
- ¼ cup Mayonnaise, substitute with Greek yogurt for a lighter option
- 1 Egg, a binding agent for the mixture
- 1 tablespoon Old Bay seasoning, essential flavoring
- 1 tablespoon Dijon mustard, adds tanginess
- 1 tablespoon Worcestershire sauce, boosts umami flavor
- ¼ cup Chopped green onions, for freshness and slight crunch
- Salt and pepper, to taste
- Oil for frying, vegetable or canola oil works well
Instructions
- Combine crab meat, breadcrumbs, mayonnaise, egg, Old Bay seasoning, Dijon mustard, Worcestershire sauce, and green onions in a large mixing bowl.
- Season the mixture with salt and pepper to taste.
- Form the mixture into patties, about 1 to 1.5 inches thick.
- Refrigerate the patties for at least 30 minutes to allow them to firm up.
- Heat oil over medium heat in a skillet.
- Fry the patties for about 4-5 minutes on each side or until they are golden brown.
- Serve with zesty remoulade or your preferred dipping sauce.
Notes
Use fresh lump crab meat for the best flavor and ensure to refrigerate the patties for at least 30 minutes before frying to maintain their shape.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 90mg
Keywords: crab cakes, seafood, easy recipe, Old Bay seasoning, appetizer, main course