Description
Classic Crab Cakes are a delightful coastal dish that showcases the natural sweetness of crab meat with a perfect balance of flavors and textures. This recipe emphasizes the importance of using high-quality lump or colossal crab meat and a precise method for binding and cooking, resulting in cakes that are crispy on the outside and tender on the inside.
Ingredients
Scale
1 pound Lump Crab Meat
1/4 cup Mayonnaise
1 unit Large Egg
1 tablespoon Dijon Mustard
1.5 teaspoons Old Bay Seasoning
1 teaspoon Fresh Lemon Juice
1/2 cup Panko Breadcrumbs
2 tablespoons Fresh Parsley
Instructions
- Inspect the Crab Meat: Gently spread the crab meat onto a flat sheet pan. Use your fingers to feel for any small bits of shell or cartilage
- Prepare the Emulsion: In a small mixing bowl, whisk together the egg, mayonnaise, Dijon mustard, Old Bay, and lemon juice
- Combine the Elements: Sprinkle the panko and parsley over the crab meat. Gently pour the liquid emulsion over the top and fold the mixture with care
- Form the Cakes: Divide the mixture into six equal portions and shape them into mounds about 1.5 inches thick
- The Critical Chill: Refrigerate the formed cakes for at least 30 to 60 minutes
- The Searing Process: Heat a skillet over medium-high heat, add oil, and cook the crab cakes for 3-4 minutes per side
Notes
For a healthier option, you can bake the crab cakes at 400°F for 12-15 minutes instead of pan-searing.
Ensure not to over-mix the crab meat to keep large lumps intact for better texture.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 210 kcal
- Sugar: 0 g
- Sodium: 480 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 90 mg