Ingredients:
- 1 pound crab meat (preferably lump or backfin)
- 1/4 cup breadcrumbs (or crushed crackers for more texture)
- 1 large egg, beaten
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 2 teaspoons Old Bay seasoning
- 1/4 cup finely chopped parsley
- 1/4 cup finely chopped green onions
- Salt and black pepper to taste
- Vegetable oil for frying
Ingredients:
- 1 pound crab meat (preferably lump or backfin)
- 1/4 cup breadcrumbs (or crushed crackers for more texture)
- 1 large egg, beaten
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 2 teaspoons Old Bay seasoning
- 1/4 cup finely chopped parsley
- 1/4 cup finely chopped green onions
- Salt and black pepper to taste
- Vegetable oil for frying
Instructions:
- Prepare Crab Mixture:
- In a large bowl, gently mix the crab meat with the breadcrumbs, ensuring not to break up the crab meat too much.
- Mix Wet Ingredients:
- In another bowl, combine the beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, chopped parsley, and green onions. Stir until well blended.
- Combine Mixtures:
- Fold the wet mixture into the crab and breadcrumb mixture until just combined. Season with salt and black pepper. Be gentle to keep the lumps of crab intact.
- Form Crab Cakes:
- Shape the mixture into small patties, about 3 inches wide and 3/4 inch thick.
- Chill:
- Place the formed crab cakes on a plate, cover, and refrigerate for at least 30 minutes. This helps them firm up and hold together when cooking.
- Cook Crab Cakes:
- Heat a few tablespoons of vegetable oil in a large skillet over medium heat.
- Carefully place the crab cakes in the hot oil and fry until golden brown and crispy, about 3-4 minutes per side.
- Serve:
- Serve the crab cakes hot with a side of tartar sauce, lemon wedges, or a simple remoulade sauce.
Instructions:
- Prepare Crab Mixture:
- In a large bowl, gently mix the crab meat with the breadcrumbs, ensuring not to break up the crab meat too much.
- Mix Wet Ingredients:
- In another bowl, combine the beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, chopped parsley, and green onions. Stir until well blended.
- Combine Mixtures:
- Fold the wet mixture into the crab and breadcrumb mixture until just combined. Season with salt and black pepper. Be gentle to keep the lumps of crab intact.
- Form Crab Cakes:
- Shape the mixture into small patties, about 3 inches wide and 3/4 inch thick.
- Chill:
- Place the formed crab cakes on a plate, cover, and refrigerate for at least 30 minutes. This helps them firm up and hold together when cooking.
- Cook Crab Cakes:
- Heat a few tablespoons of vegetable oil in a large skillet over medium heat.
- Carefully place the crab cakes in the hot oil and fry until golden brown and crispy, about 3-4 minutes per side.
- Serve:
- Serve the crab cakes hot with a side of tartar sauce, lemon wedges, or a simple remoulade sauce.