Ingredients
Scale
- 1 pound lump crab meat
- 1 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 2 teaspoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 cup diced bell pepper
- 1/4 cup chopped green onions
- Salt and pepper to taste
- Olive oil for frying
- Lemon wedges for garnishing
- Tartar sauce for serving
Instructions
- In a mixing bowl, combine lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, diced bell pepper, and green onions. Season with salt and pepper.
- Gently form the mixture into patties, about 3 inches in diameter and half an inch thick.
- Heat olive oil in a skillet over medium heat. Cook the crab cakes for about 4-5 minutes on each side until golden brown and crispy.
- Transfer cooked crab cakes to a plate lined with paper towels, serve warm with salad, lemon slices, and tartar sauce.
Notes
- Leftover crab cakes can be stored in an airtight container for up to 3 days in the refrigerator.
- For longer storage, freeze crab cakes with parchment paper in between to prevent sticking.
- Use high-quality lump crab meat for the best flavor.
- Prepare the mixture and form cakes ahead of time, storing in the refrigerator for up to 24 hours.
- Substitute traditional breadcrumbs with gluten-free breadcrumbs for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Seafood
- Method: Frying
- Cuisine: American
- Diet: Gluten-Free Option Available
Nutrition
- Serving Size: 2 crab cakes
- Calories: 350 Kcal
- Sugar: 1g
- Sodium: 670mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 85mg