Description
These Pan Fried Crab Cakes feature a delicate balance of sweet, succulent crab meat with a perfectly seasoned, crispy exterior, allowing the natural flavors of the sea to shine through.
Ingredients
Scale
1 pound Jumbo Lump Crab Meat
1 large Egg
3 tablespoons Mayonnaise
1 tablespoon Dijon Mustard
1.5 teaspoons Old Bay Seasoning
2 tablespoons Fresh Parsley (minced)
1 tablespoon Lemon Juice
1/2 cup Panko Breadcrumbs
1 teaspoon Worcestershire Sauce
2–3 tablespoons Avocado Oil or Butter
Instructions
- Inspect the Crab: Gently pick through the lump crab meat to remove any stray bits of shell or cartilage
- Create the Flavor Base: In a large mixing bowl, whisk together the egg, mayonnaise, Dijon mustard, Old Bay seasoning, Worcestershire sauce, and fresh lemon juice until smooth
- Incorporate the Aromatics: Stir in the minced parsley and Panko breadcrumbs. Let this mixture sit for two minutes
- Fold in the Crab: Gently fold the crab meat into the mixture using a rubber spatula
- Chill the Mixture: Cover the bowl and refrigerate for at least thirty minutes
- Shape the Cakes: Divide the mixture into 6-8 equal portions and shape them into patties
- Heat the Pan: Place a skillet over medium-high heat and add the oil or a mixture of oil and butter
- Sear to Perfection: Add the cakes to the skillet and cook for 4-5 minutes until golden brow
- Flip and Finish: Gently flip and cook for another 3-4 minutes until crispy
- Drain and Serve: Transfer to a paper-towel-lined plate to drain excess oil
Notes
For best results, chill the mixture to help bind the ingredients and ensure the cakes maintain their shape.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 580 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 115 mg