Description
Classic Baltimore Crab Cakes feature fresh lump crab meat blended with flavorful seasonings and herbs, lightly bound with mayonnaise and egg, then pan-fried to golden perfection. These crispy, tender crab cakes make an irresistible appetizer or main dish, perfectly complemented with a squeeze of fresh lemon and parsley garnish.
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
- Prepare the crab cake mixture: In a large mixing bowl, gently combine the crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, finely chopped parsley, bread crumbs, and lemon juice. Season with salt and pepper to taste, taking care not to overmix to keep the crab meat tender.
- Form crab cakes: Shape the mixture into 8 to 10 even-sized crab cakes, pressing gently so they hold together without compacting too tightly.
- Heat the butter: In a large skillet over medium heat, melt the butter until hot and sizzling but not browned, ensuring an even cooking surface.
- Cook crab cakes: Carefully place the crab cakes into the skillet and cook for 3 to 4 minutes on each side, until each cake is golden brown and crispy on the outside while heated through.
- Drain: Remove the crab cakes from the skillet and place on paper towels to absorb any excess butter.
- Garnish and serve: Garnish the crab cakes with fresh parsley and serve immediately with lemon wedges on the side for squeezing over.
Notes
- Use lump crab meat for the best texture and flavor.
- Do not overmix the crab cake mixture to prevent it from becoming dense.
- If the mixture feels too loose, add a bit more bread crumbs sparingly.
- Cook over medium heat to avoid burning the butter and ensure crab cakes cook evenly.
- Serve with tartar sauce or remoulade for extra flavor.
