Crab Cakes
Golden crab cakes with a crisp exterior and tender, flaky center, made with lump crab meat, light seasoning, and pan fried to perfection for a classic seafood favorite.
Ingredients
Scale
- 450 g lump crab meat, picked clean of shells
- ¾ cup plain breadcrumbs
- 1 large egg, lightly beaten
- ¼ cup mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons green onions, finely chopped
- 2 tablespoons fresh parsley, chopped
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons olive oil
Instructions
- Heat a large nonstick skillet over medium heat and add olive oil.
- In a mixing bowl, gently combine the crab meat, breadcrumbs, egg, mayonnaise, dijon mustard, lemon juice, green onions, parsley, salt, black pepper, and paprika.
- Mix carefully to avoid breaking up the crab too much.
- Shape the mixture into evenly sized patties.
- Place the patties gently into the hot skillet.
- Cook for 4 to 5 minutes per side until golden brown and heated through.
- Transfer to a plate and let rest briefly before serving.
Notes
- Handle the mixture gently to keep the crab cakes tender.
- Chilling the patties for 15 minutes helps them hold their shape.
- Serve with lemon wedges or a simple dipping sauce.
Find it online: https://dishmio.com/crab-cakes/
