Ingredients
Crab Cake Mixture
- 1/2 cup mayonnaise
- 2 large eggs
- 1 tbsp chopped parsley
- 1 tbsp Dijon mustard
- 1 tsp fresh lemon juice
- 1 tsp Old Bay seasoning
- 1/4 tsp cayenne pepper (can increase to 1/2 tsp for more spice)
- 2 lbs fresh crabmeat, drained, flaked, and cartilage removed
- 3/4 cup plain panko breadcrumbs
For Cooking
- 1 tbsp oil (canola, vegetable, or olive oil)
- 1 tbsp butter
To Serve
- Lemon slices
- Remoulade sauce (optional)
Instructions
- Prepare the Mixture: In a large bowl, whisk together mayonnaise, eggs, chopped parsley, Dijon mustard, fresh lemon juice, Old Bay seasoning, and cayenne pepper until combined to create a flavorful base for the crab cakes.
- Add Crab Meat and Breadcrumbs: Gently fold in the drained and flaked crabmeat along with the plain panko breadcrumbs. Carefully mix to preserve the lumpiness of the crab meat, then shape the mixture into 6 to 8 crab cakes. Place them in the refrigerator for about 30 minutes to firm up for better handling during cooking.
- Heat the Skillet: Add butter and oil to a skillet and heat over medium heat until the butter melts and the mixture is hot enough for frying.
- Cook the Crab Cakes: Place crab cakes in the skillet and cook for 4 to 5 minutes on each side until they are golden brown and crisp on the outside, ensuring the inside is heated through.
- Drain and Serve: Remove the crab cakes and drain on paper towels to remove excess oil. Serve warm with lemon slices and your choice of remoulade sauce for added zest.
Notes
- Make sure to remove all cartilage from the crabmeat for the best texture.
- Chilling the crab cakes before cooking helps them hold their shape and reduces breaking during frying.
- Cayenne pepper amount can be adjusted based on your heat preference.
- Use a mixture of butter and oil for better flavor and to prevent butter from burning.
- Serve immediately for the best crispiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
