Easy Crab Cakes
Total Time
1 hour and 40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
4.97 out of 5 stars
(114)
Ingredients
8 servings
- 1 pound lump crab meat
- ¼ cup mayonnaise
- 1 large egg (beaten)
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- ½ cup Panko bread crumbs (unflavored)
- 1 ½ tablespoons chopped fresh parsley
- 1 teaspoon lemon zest
- ½ teaspoon Kosher salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- ¼ cup canola oil
- lemon wedges (for serving)
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Preparation
Step 1
Check the crab meat for any hard and sharp cartilage, remove, and discard.
Step 2
In a bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, and Old Bay seasoning.
Step 3
Add crab meat, bread crumbs, parsley, lemon zest, salt, and pepper. Gently fold to combine, being careful not to break up the crab.
Step 4
Gently press to shape into 6-8 crab cakes using ⅓ cup each, then place on a plate. Cover with plastic wrap and refrigerate for at least 1 hour.
Step 5
Heat the oil in a large nonstick over medium heat. Cook the crab cakes 3-5 minutes per side or until golden brown.
Step 6
Serve immediately with tartar sauce and lemon wedges.
Step 7
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