Easy Crab Meat Cake Recipe
Try this easy crab meat cake recipe! Crispy, tender, and savory crab cakes made with lump crab meat and Old Bay seasoning. Perfect for any meal!
Ingredients
- 1 lb lump crab meat fresh or canned, drained
- 1/4 cup breadcrumbs plain or panko
- 1 large egg lightly beaten
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning adjust to taste
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 2 tbsp fresh parsley finely chopped
- 1 tbsp lemon juice
- 2 tbsp olive oil or butter for frying
- Salt and pepper to taste
Instructions
- Prepare the Crab Mixture: In a large mixing bowl, the lump crab meat is gently picked through to remove any shells. Care is taken to keep the crab pieces as intact as possible.
- Combine Ingredients: To the crab, breadcrumbs, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, paprika, parsley, and lemon juice are added. The mixture is gently folded together until just combined. Overmixing is avoided to maintain the crab’s texture.
- Form the Cakes: Using clean hands, the mixture is shaped into 6-8 evenly sized patties, about 1/2-inch thick. The patties are placed on a plate and refrigerated for 15-20 minutes to firm up.
- Cook the Crab Cakes: A large skillet is heated over medium heat, and olive oil or butter is added. The crab cakes are carefully placed in the skillet and cooked for 3-4 minutes per side, or until golden brown and crispy.
- Serve: The crab cakes are transferred to a plate lined with paper towels to drain any excess oil. They are served immediately with your choice of dipping sauce or sides.