Description
These Maryland-style Jumbo Lump Crab Cakes are packed with sweet, tender crab meat and seasoned with Old Bay for that classic, delicious flavor. A perfect appetizer or main dish, these cakes are golden brown on the outside and rich and flavorful on the inside.
Ingredients
Scale
- 1 pound jumbo lump crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons butter
Instructions
- In a large bowl, gently mix together crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, and parsley.
- Form the mixture into patties and place on a baking sheet lined with parchment paper.
- Refrigerate the crab cakes for at least 30 minutes to set.
- In a large skillet, melt butter over medium heat.
- Cook crab cakes for 4-5 minutes per side until golden brown and heated through.
- Serve hot with your favorite sauce or lemon wedges.
Notes
- Gently mix the ingredients to avoid breaking up the crab meat too much.
- Refrigerating the cakes before cooking helps them hold together better.
- You can serve these crab cakes with tartar sauce, cocktail sauce, or simply with a squeeze of fresh lemon juice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes