Ingredients
Scale
- 1 lb lump crab meat (picked over for shells)
- 1/2 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1/2 cup panko breadcrumbs
- 2 tablespoons olive oil (for frying)
Instructions
- Prepare the Crab Mixture:
- In a large bowl, combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, paprika, garlic powder, salt, and black pepper. Mix well.
- Add Crab Meat and Herbs:
- Gently fold in the lump crab meat and chopped parsley, being careful not to break up the crab meat too much. Stir until the crab meat is evenly coated with the mixture.
- Shape the Crab Cakes:
- Divide the crab mixture into 8 portions and shape each into a patty, about 1/2 to 3/4 inch thick. Press each patty into the panko breadcrumbs to coat both sides.
- Chill:
- Place the crab cakes on a plate and refrigerate for at least 30 minutes. This helps them hold their shape during cooking.
- Cook the Crab Cakes:
- Heat olive oil in a large skillet over medium heat. Add the crab cakes and cook for 3-4 minutes on each side, or until golden brown and crispy. Avoid overcrowding the skillet; cook in batches if necessary.
- Serve:
- Transfer the crab cakes to a paper-towel-lined plate to drain excess oil. Serve hot with your choice of dipping sauce or side dishes.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
Nutrition
- Serving Size: 8 servings
- Calories: 250 kcal
- Fat: 15g
- Carbohydrates: 12g
- Protein: 17g