These delicious homemade crab cakes are packed with fresh crab meat and flavored with a blend of seasonings. Perfect as an appetizer or a main dish!
Ingredients:
- 1 pound fresh lump crab meat
- 1/2 cup breadcrumbs (panko preferred for extra crunch)
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning (or to taste)
- 1/4 cup finely chopped green onions
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- Oil for frying (canola or vegetable oil)
Instructions:
- Prepare the Mixture: In a large bowl, combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, and parsley. Mix well.
- Add Crab and Breadcrumbs: Gently fold in the crab meat and breadcrumbs. Be careful not to break up the crab meat too much. Season with salt and pepper.
- Form the Cakes: Using your hands, shape the mixture into patties (about 1/2 inch thick). You can make them as big or small as you like.
- Chill (optional): For best results, refrigerate the crab cakes for at least 30 minutes to help them hold together during cooking.
- Fry the Cakes: Heat oil in a large skillet over medium heat. Once hot, add the crab cakes (in batches if necessary) and cook for 3-4 minutes on each side, or until golden brown.
- Drain and Serve: Remove the crab cakes and place them on a paper towel to drain excess oil. Serve warm with your favorite dipping sauce, such as tartar sauce or a lemon aioli.
Enjoy your homemade crab cakes!