Description
These Baltimore Crab Cakes are a classic seafood favorite, featuring lump crab meat mixed with a blend of seasonings and binders, pan-fried to golden perfection. Perfect for a special dinner or a summer gathering, these crab cakes are sure to impress!
Ingredients
Scale
Ingredients:
- 1 pound lump crab meat (picked over for shells)
- 1/2 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Old Bay seasoning
- 1 teaspoon lemon juice
- 1/2 cup finely crushed saltine crackers or breadcrumbs
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons unsalted butter (for frying)
- Vegetable oil (as needed for frying)
Instructions
- Mix Ingredients: In a large bowl, gently combine the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, crushed saltines, and parsley.
- Shape Cakes: Form the mixture into 6-8 cakes, about 1/2 to 3/4 inch thick. Refrigerate for 30 minutes.
- Cook: Heat butter and oil in a skillet. Fry the crab cakes for 3-4 minutes per side until golden and heated through.
- Serve: Drain on paper towels and serve hot with lemon wedges or dipping sauce.
Notes
- Use high-quality lump crab meat for best results.
- Avoid overmixing to maintain the crab cake texture.
- Can be baked at 400°F for 12-15 minutes as an alternative to frying.
Nutrition
- Serving Size: 1 crab cake
- Calories: 210
- Sugar: 1g
- Sodium: 510mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 85mg
