Name: Crab Cakes
Yield: 4 servings
Ingredients: 1 pound lump crab meat, picked over for shells; 1/4 cup mayonnaise; 1/4 cup finely diced bell pepper (red, yellow, or green); 1 tablespoon Dijon mustard; 1 tablespoon Worcestershire sauce; 1 teaspoon Old Bay seasoning; 1/4 cup finely chopped parsley; 1/2 cup breadcrumbs or cracker crumbs, plus extra for coating; 1 large egg, beaten; Salt and pepper to taste; 2-3 tablespoons vegetable oil, for frying

AuthorJulia ForesekCategoryAmerican, Appetizers & Starters, Seafood, Seafood & ShellfishDifficultyIntermediate

Yields4 Servings

1 pound lump crab meat, picked over for shells

1/4 cup mayonnaise

1/4 cup finely diced bell pepper (red, yellow, or green)

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 teaspoon Old Bay seasoning

1/4 cup finely chopped parsley

1/2 cup breadcrumbs or cracker crumbs, plus extra for coating

1 large egg, beaten

Salt and pepper to taste

2-3 tablespoons vegetable oil, for frying

Combine the Ingredients:

In a large bowl, gently mix the crab meat, mayonnaise, bell pepper, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, breadcrumbs, and beaten egg until well combined. Season with salt and pepper. Be careful not to break up the crab meat too much.

Form the Crab Cakes:

Shape the mixture into patties, about 1/2 inch thick. If the mixture is too loose, you can refrigerate it for 30 minutes to firm up.

Coat the Crab Cakes:

Spread additional breadcrumbs on a plate. Gently coat each crab cake in the breadcrumbs, shaking off any excess.

Fry the Crab Cakes:

Heat the vegetable oil in a large skillet over medium heat. Fry the crab cakes for about 4-5 minutes per side or until they are golden brown and heated through.

Serve:

Serve the crab cakes hot with lemon wedges and a dipping sauce, like tartar sauce or remoulade.

Ingredients