Description
Quick and flavorful crab cakes that bring joy and warmth to the dinner table, perfect for family gatherings.
Ingredients
Scale
- 1 pound lump crab meat
- 1 cup panko breadcrumbs
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon zest
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying
- Tartar sauce for serving
- Slaw for serving
- Lemon wedges for serving
Instructions
- Combine lump crab meat, panko breadcrumbs, Dijon mustard, Worcestershire sauce, chopped parsley, lemon zest, salt, and pepper in a bowl. Mix gently until just combined.
- Form the mixture into cakes and place them on a baking sheet.
- Chill in the refrigerator for at least 30 minutes to help them hold their shape.
- Heat oil in a skillet over medium heat.
- Pan-fry the crab cakes until golden brown on both sides, about 4-5 minutes per side.
- Serve hot with tartar sauce, slaw, and a squeeze of fresh lemon.
Notes
Avoid using too much pressure when mixing to keep the crab meat intact for better texture. Feel free to substitute herbs or proteins to match your tastes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg