These golden crispy crab cakes are a seafood lover's dream. Packed with fresh lump crab meat and seasoned to perfection with Old Bay, Dijon mustard, and fresh herbs, they are crispy on the outside and tender on the inside. Serve them hot with a squeeze of lemon and optional tartar sauce for a delightful meal. Perfect for a special dinner or a casual gathering, these crab cakes are sure to impress.
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Gently combine crab meat, breadcrumbs, chives, and parsley in a large bowl.
Whisk egg, mayonnaise, mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper in a small bowl. Pour over the crab mixture and fold gently.
Form the mixture into 8 medium or 4 large patties. Refrigerate for 30 minutes to firm up.
Heat oil in a skillet over medium heat. Fry the patties for 3-4 minutes on each side until golden brown.
Drain the cooked patties on paper towels. Serve hot with lemon wedges and garnish with chopped chives if desired.
Combine mayonnaise, Dijon mustard, chopped dill pickles, lemon juice, salt, and pepper in a small bowl. Mix well and serve alongside the crab cakes.
Refrigerating the patties before frying helps them hold their shape and prevents them from falling apart.
Use fresh lump crab meat for the best flavor and texture.
For a healthier option, bake the crab cakes at 375°F (190°C) for 15-20 minutes, flipping halfway through.
Can I use canned crab meat instead of fresh?
Yes, you can use canned crab meat, but fresh lump crab meat provides the best flavor and texture.
Can I make the crab cakes ahead of time?
Yes, you can prepare the patties and refrigerate them for up to 24 hours before frying.
What can I use instead of Old Bay seasoning?
If you don't have Old Bay seasoning, you can use a mix of paprika, celery salt, and a pinch of cayenne pepper as a substitute.
Can I freeze the crab cakes?
Yes, you can freeze the uncooked patties. Place them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. Cook them directly from frozen, adding a few extra minutes to the cooking time.
What side dishes go well with crab cakes?
Crab cakes pair well with a fresh salad, coleslaw, roasted vegetables, or a side of rice or potatoes.
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