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Crab Cakes

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
1

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.

2

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.

3

Coat the Crab Cakes:

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

4

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.

5

Serve:

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

Nutrition Facts

0 servings

Serving size

160g

Amount per serving
Calories350
% Daily Value *
Total Fat 20g26%

Saturated Fat 3g15%
Sodium 500mg22%
Total Carbohydrate 15g6%

Dietary Fiber 1g4%
Total Sugars 3g
Protein 25g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.