Description
Delight in the taste of Baltimore Crab Cakes with this easy-to-follow recipe. These golden-brown crab cakes are packed with lump crab meat and flavorful seasonings, perfect for a seafood dinner.
Ingredients
Scale
Main Ingredients:
- 1 pound lump crab meat (picked over for shells)
- 1/2 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon lemon juice
- 1/2 cup crushed saltine crackers or breadcrumbs
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons unsalted butter (for frying)
- lemon wedges for serving
Instructions
- Prepare the Crab Cakes Mixture: In a large bowl, gently combine the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, crushed crackers, and parsley.
- Form the Crab Cakes: Shape the mixture into 6–8 patties, about 1 inch thick. Refrigerate for at least 30 minutes.
- Cook the Crab Cakes: Heat butter in a skillet, fry the crab cakes for 3–4 minutes per side until golden brown.
- Serve: Drain on paper towels, serve hot with lemon wedges and tartar sauce.
Notes
- For extra flavor, serve with coleslaw or remoulade sauce.
- Baking option: Bake at 425°F (220°C) for 12–15 minutes, flipping halfway through.
Nutrition
- Serving Size: 1 crab cake
- Calories: 230
- Sugar: 1g
- Sodium: 490mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 100mg
