Description
Classic Baltimore Crab Cakes featuring fresh crab meat blended with a flavorful mix of mayonnaise, Dijon mustard, Worcestershire sauce, and Old Bay seasoning, pan-fried to golden perfection. Perfectly crispy on the outside and tender on the inside, these crab cakes make an elegant appetizer or main course.
Ingredients
Scale
Crab Cake Mixture
- 1 pound fresh crab meat
- 1/2 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 cup finely chopped fresh parsley
- 1/2 cup bread crumbs
- 1 tablespoon lemon juice
- Salt and pepper, to taste
For Cooking and Serving
- 1/4 cup butter, for frying
- Lemon wedges, for serving
- Fresh parsley, for garnish
Instructions
- Mix Ingredients: In a large mixing bowl, combine the fresh crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, finely chopped parsley, bread crumbs, and lemon juice. Season the mixture with salt and pepper to taste, ensuring all components are evenly incorporated without over-mixing to maintain the crab’s delicate texture.
- Shape Crab Cakes: Gently shape the mixture into 8 to 10 evenly sized crab cakes, pressing lightly to hold their form without compacting them too tightly, which helps keep them tender inside.
- Heat Butter: In a large skillet, melt the butter over medium heat until it is hot and bubbling, ready to fry the crab cakes.
- Fry Crab Cakes: Carefully place the crab cakes in the skillet and cook for 3 to 4 minutes on each side, or until each side is golden brown and crisp. Avoid overcrowding the pan to achieve even frying.
- Drain Crab Cakes: Remove the cooked crab cakes from the skillet and place them on paper towels to drain any excess butter, ensuring they stay crisp and not greasy.
- Serve: Garnish the crab cakes with fresh parsley and serve immediately with lemon wedges on the side for squeezing, enhancing their bright flavor.
Notes
- Use fresh lump crab meat for the best texture and flavor.
- Handle the crab meat gently to keep it from breaking up too much.
- For a lighter option, substitute butter with olive oil, though butter adds a richer flavor.
- Do not overcook; crab cakes should be golden brown and moist inside.
- These crab cakes can be prepared ahead and refrigerated before cooking.
