Description
These Baltimore Crab Cakes are a classic seafood dish that is perfect for a special dinner or a delicious appetizer. Made with lump crab meat and flavorful seasonings, these crab cakes are crispy on the outside and tender on the inside.
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 teaspoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Coating and Cooking:
- 2/3 cup crushed saltine crackers or breadcrumbs
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
Serving:
- lemon wedges for serving
Instructions
- Prepare the Crab Cake Mixture: In a large bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, salt, and pepper until smooth.
- Combine with Crab Meat: Gently fold in the crab meat, crushed crackers, and parsley, being careful not to break up the lumps of crab.
- Shape and Refrigerate: Shape the mixture into 6-8 patties about 1 inch thick. Refrigerate for at least 30 minutes to help them hold their shape.
- Cook the Crab Cakes: Heat butter and vegetable oil in a large skillet. Cook the crab cakes for 3-4 minutes per side until golden brown and heated through.
- Serve: Transfer the crab cakes to a paper towel-lined plate to drain excess oil. Serve warm with lemon wedges.
Notes
- For the best texture, use lump crab meat and handle it gently.
- You can also bake the crab cakes at 400°F (200°C) for 12-15 minutes if you prefer a lighter option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 220
- Sugar: 1g
- Sodium: 530mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 17g
- Cholesterol: 90mg
