Description
Classic and flavorful crab cakes made with jumbo lump crabmeat, blended with a tangy mixture of mayonnaise, Dijon mustard, Worcestershire sauce, and seasonings. These crispy patties are pan-fried to golden perfection and served with lemon wedges and tartar sauce for a delightful appetizer or main course.
Ingredients
Scale
Crab Cake Mixture
- 1 large egg, beaten to blend
- 1/3 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon hot sauce
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 pound jumbo lump crabmeat, picked through
- 3/4 cup panko breadcrumbs or crushed saltines
- 2 tablespoons finely chopped fresh parsley
For Cooking and Serving
- Canola oil, for drizzling and frying
- Lemon wedges, for serving
- Tartar sauce, for serving
Instructions
- Prepare the sauce mixture: In a small bowl, whisk together the beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, and hot sauce. Season the mixture with kosher salt and freshly ground black pepper to enhance the flavors.
- Mix crab cake ingredients: In a medium bowl, combine the jumbo lump crabmeat, panko breadcrumbs or crushed saltines, and finely chopped fresh parsley. Gently fold in the prepared egg and sauce mixture until all ingredients are evenly incorporated. Be careful not to break up the crabmeat lumps.
- Form patties: Shape the crab mixture into 8 equal-sized patties, ensuring they hold together firmly but remain tender.
- Heat the skillet and cook crab cakes: Drizzle canola oil into a large skillet and swirl to coat the bottom evenly. Heat the skillet over medium-high heat until the oil shimmers. Working in batches if necessary, place the crab cakes in the skillet and cook for 3 to 5 minutes on each side, turning once halfway through, until they develop a golden brown and crispy exterior.
- Serve: Transfer the cooked crab cakes to a platter. Serve immediately with lemon wedges and tartar sauce on the side for a fresh and zesty complement to the crispy cakes.
Notes
- Be gentle when folding in the crabmeat to keep the lumps intact for better texture.
- Use panko breadcrumbs for a lighter, crispier crust; crushed saltines offer a slightly salty, traditional alternative.
- If cooking in batches, keep cooked crab cakes warm in a low oven (around 200°F) until ready to serve.
- Canola oil is preferred for frying because of its neutral flavor and high smoke point.
