Ingredients
Scale
- 1 lb jumbo lump crab meat (picked over for shells)
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 large egg, lightly beaten
- 1/4 cup finely chopped yellow onion
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
- 2 tablespoons vegetable oil or butter (for frying)
Instructions
- Prepare the Mixture:
- In a large bowl, gently combine the crab meat, breadcrumbs, mayonnaise, mustard, Worcestershire sauce, Old Bay seasoning, egg, onion, parsley, salt, and pepper.
- Be careful not to break the crab meat lumps as you mix.
- Shape the Crab Cakes:
- Divide the mixture into 6-8 portions and shape each into a patty about 1 inch thick.
- Place the crab cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.
- Cook the Crab Cakes:
- Heat the oil or butter in a large skillet over medium heat.
- Cook the crab cakes for 3-4 minutes per side, or until golden brown and heated through.
- Serve:
- Remove the crab cakes from the skillet and let them rest on a paper towel-lined plate to drain any excess oil.
- Serve warm with lemon wedges, tartar sauce, or your favorite seafood dip.
Notes
Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Servings: 4