Classic Crab Cakes

• 1 lb fresh crab meat
• 1/4 cup mayonnaise
• 1 large egg
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/4 cup finely chopped green onions
• 1/4 cup breadcrumbs
• 1 teaspoon Old Bay seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil

Steps

1. 1 In a large bowl, gently combine crab meat, mayonnaise, egg, mustard, Worcestershire sauce, green onions, breadcrumbs, Old Bay seasoning, salt, and pepper.
2. 2 Form mixture into 8 patties, handling gently to keep crab intact.
3. 3 Heat olive oil in a large skillet over medium heat.
4. 4 Cook crab cakes for 5-6 minutes per side, or until golden brown and heated through.
5. 5 Serve immediately while hot.

Nutrition

Tips

• Use fresh lump crab meat for the best texture and flavor.
• If mixture is too wet, add more breadcrumbs a tablespoon at a time.
• Chill patties for 30 minutes before cooking to help them hold their shape.
• Serve with a squeeze of lemon or tartar sauce for extra zest.
• Ensure crab cakes reach an internal temperature of 145°F for food safety.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat to maintain crispiness.

Serving Suggestions

• Pair with a fresh arugula salad.
• Serve alongside roasted asparagus.
• Accompany with creamy coleslaw.
• Add a side of garlic aioli for dipping.

FAQ