Description
Delightful crab cakes packed with tender crab meat and a blend of tasty ingredients, perfect for any meal.
Ingredients
Scale
- 1 lb. crab meat
- ⅓ cup mayonnaise
- 3 egg yolks
- 1 Tbsp. Worcestershire sauce
- 1 tsp. Dijon mustard
- 1 tsp. fresh lemon juice
- ¼ tsp. blackened seasoning
- ¼ cup chopped parsley
- 1¼ cup bread crumbs
- Salt and pepper to taste
- Oil for frying (vegetable or canola)
Instructions
- In a large mixing bowl, combine the crab meat, mayonnaise, egg yolks, Worcestershire sauce, Dijon mustard, lemon juice, blackened seasoning, chopped parsley, and bread crumbs. Season lightly with salt and pepper. Mix gently to avoid breaking up the crab meat too much.
- Shape the mixture into 8 evenly sized patties, pressing lightly so they hold together.
- In a deep-sided skillet or frying pan, heat about 1 inch of oil over medium-high heat until shimmering.
- Carefully add the crab cakes to the hot oil, leaving space between each one. Fry for 5–8 minutes on each side, or until they are golden brown and cooked through.
- Remove the crab cakes from the skillet and drain on a paper towel–lined plate or wire rack.
- Serve warm with lemon wedges, tartar sauce, or your favorite dipping sauce. Enjoy!
Notes
To ensure your crab cakes hold together well, avoid over-mixing the ingredients. Use chilled crab meat for better shape while frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 crab cakes
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg
Keywords: crab cakes, seafood, appetizers, fried crab