Description
Delicious crab cakes with a crispy exterior and tender interior, perfect for special occasions or a simple dinner.
Ingredients
- 1 lb lump crab meat
- 1/2 cup Panko bread crumbs (gluten-free options available)
- 1 egg
- 3 tbsp mayonnaise
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tbsp fresh minced parsley
- 1/2 lemon – zest
- 1 small lemon – juice only
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 2-3 tbsp canola oil (for cooking)
- 1/2 cup mayonnaise (for serving)
- 1 tbsp spicy mustard (for serving)
- 2 tsp lemon juice (for serving)
- 1 tsp pickle juice (preferably from sweet pickles)
- 1 tsp horseradish (for serving)
- 1 garlic clove (minced)
- 2 tsp paprika
- 1 tsp Cajun seasoning
Instructions
- Check every lump of crab meat for shell fragments. Feel carefully and ensure a pure crab experience.
- Whisk together Panko bread crumbs, egg, 3 tbsp mayonnaise, Worcestershire sauce, Dijon mustard, fresh parsley, lemon zest, lemon juice, salt, black pepper, and cayenne pepper until well combined.
- Fold in the lump crab meat, mixing until it’s just combined. Break up some of the lumps, leaving others intact for texture.
- Use an ice cream scoop to portion out equal amounts of the crab mixture, shaping them into loose patties without excessive pressing.
- Arrange the patties on a parchment-lined baking sheet. Cover with plastic wrap or aluminum foil. Refrigerate for 30 minutes up to a couple of hours.
- Heat canola oil in a large skillet over medium heat. Carefully fry the crab cakes for 4-5 minutes on each side until golden brown and crispy.
Notes
For a healthier alternative, consider baking or using an air fryer. Ensure you refrigerate the patties before cooking to help maintain their shape.
