Description
These Maryland-style crab cakes are made with fresh lump crab meat, combined with breadcrumbs and seasonings for a flavorful, golden-brown treat.
Ingredients
Scale
- 1 pound lump crab meat
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 2 tablespoons chopped parsley
- Salt and pepper to taste
- 2 tablespoons vegetable oil for frying
Instructions
- In a large bowl, gently combine the crab meat, breadcrumbs, egg, mayonnaise, mustard, Old Bay seasoning, parsley, salt, and pepper, being careful not to break up the crab lumps.
- Form the mixture into 8 patties and place them on a baking sheet. Refrigerate for 30 minutes to help them hold together.
- Heat the vegetable oil in a skillet over medium heat. Fry the crab cakes for 4-5 minutes per side, until golden brown and cooked through.
- Serve hot with lemon wedges and tartar sauce.
Notes
For the best flavor, use fresh crab meat and avoid overmixing to keep the cakes tender. Pairs well with a side salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Appetizer
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 1g
- Fat: 15g
- Carbohydrates: 8g
- Protein: 20g