Crab Cake Recipe

Name: Crab Cake Recipe
Total time: 100 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 1 pound lump crab meat; ¼ cup mayonnaise; 1 large egg (beaten); 1 tablespoon Dijon mustard; 1 tablespoon Worcestershire sauce; 1 teaspoon Old Bay seasoning; ½ cup Panko bread crumbs (unflavored); 1 ½ tablespoons chopped fresh parsley; 1 teaspoon lemon zest; ½ teaspoon Kosher salt (or to taste); ½ teaspoon black pepper (or to taste); ¼ cup canola oil; lemon wedges (for serving)

This crab cake recipe is easy to follow and makes juicy crab cakes with meaty crab in every bite!

⏱️ 100 min 🔪 Prep: 20 min 🔥 Cook: 20 min 📊 Hard 👁️ 25 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

8 servings

1 pound lump crab meat
¼ cup mayonnaise
1 large egg (beaten)
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
½ cup Panko bread crumbs (unflavored)
1 ½ tablespoons chopped fresh parsley
1 teaspoon lemon zest
½ teaspoon Kosher salt (or to taste)
½ teaspoon black pepper (or to taste)
¼ cup canola oil
lemon wedges (for serving)

Steps

Check the crab meat for any hard and sharp cartilage, remove, and discard.
In a bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, and Old Bay seasoning.
Add crab meat, bread crumbs, parsley, lemon zest, salt, and pepper. Gently fold to combine, being careful not to break up the crab.
Gently press to shape into 6-8 crab cakes using ⅓ cup each, then place on a plate. Cover with plastic wrap and refrigerate for at least 1 hour.
Heat the oil in a large nonstick over medium heat. Cook the crab cakes 3-5 minutes per side or until golden brown.
Serve immediately with tartar sauce and lemon wedges.