Description
These classic Baltimore crab cakes are a seafood lover’s dream—packed with lump crab meat and seasoned to perfection. Crispy on the outside and tender on the inside, they’re sure to impress!
Ingredients
Scale
- 1 pound fresh crab meat
- 1/2 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 cup finely chopped fresh parsley
- 1/2 cup bread crumbs
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1/4 cup butter for frying
- Lemon wedges, for serving
- Fresh parsley, for garnish
Instructions
- Prepare the Mixture: In a large bowl, combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, bread crumbs, lemon juice, salt, and pepper. Mix well.
- Add the Crab Meat: Gently fold in the crab meat, being careful not to break up the lumps.
- Form the Patties: Shape the mixture into 8 patties. Refrigerate for at least 30 minutes to help them hold their shape.
- Cook the Crab Cakes: In a large skillet, melt the butter over medium-high heat. Fry the crab cakes in batches until golden brown and crispy, about 3-4 minutes per side.
- Serve: Drain the crab cakes on paper towels. Serve hot with lemon wedges and a sprinkle of fresh parsley.
Notes
- For extra flavor, consider adding a dash of hot sauce to the mixture.
- These crab cakes can be made in advance and frozen before cooking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes