The Best Crab Cakes
The tried and true recipe for restaurant style crab cakes!
One of the most popular seafood appetizers when you go to a steakhouse is this crab cake dish. There’s something special about a yummy, well seasoned and meaty crab cake with that golden crunchy crust. I get the chills.
I typically use the packaged jumbo lump crab meat from Costco. It’s in plastic packaging – not a can – and it’s the least expensive compared to all of the supermarkets around me. Seafood can be quite pricey.
The ingredients are very straight forward and simple. The Old Bay seasoning is a must since it lends that spicy paprika flavor every seafood dish needs. I put it on shrimp, lobster, fish and scallops. Lastly don’t forget to squeeze some fresh lemon juice to serve.
Best Crab Cakes
- 1 egg, lightly beaten
- 1/3 cup mayonnaise
- 2 tbs mustard
- 2 tsp Worcestershire sauce
- 1/2 tsp hot sauce
- 1 lb jumbo lump crab meat
- 3/4 cup breadcrumbs
- 1 tsp old bay seasoning
- 2 tbs fresh parsley, chopped
- olive oil, for frying
- lemon, sliced into wedges for serving
- In a small bowl, combine the beaten egg, mayo, mustard, Worcestershire sauce and hot sauce.
- In a large bowl, combine the crab, breadcrumbs, Old Bay, salt and pepper to taste and parsley – DON'T MINCE IT – leave some crab chunks intact.
- Add the wet mixture to the large bowl and gently mix until just combined. Use your hands to form small crab cakes.
- Heat a large skillet on medium high and coat the bottom of the pan with the olive oil. When the oil gets hot, add the crab cakes and cook for about 5 minutes per side. Exteriors should be golden brown – if the cakes start to burn, lower the heat. Serve with lemon wedges.
Calories: 131kcal | Carbohydrates: 6g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 543mg | Potassium: 131mg | Fiber: 1g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg