Crab Cakes
Easy crab cake recipe with real crab meat, eggs, bread crumbs and old bay seasonings. These crab cakes are similar to the best from Baltimore, Maryland. Serve with crab cake sauce for restaurant quality.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: American Recipes
Cuisine: Crab
Keyword: Crab Cakes
Servings: 6 people
Calories: 183kcal
- 3 tablespoons unsalted butter
- 1/4 cup finely chopped onion
- 2 tablespoons chopped parsley leaves
- 1 lb (500g) cooked lump crab meat or dungeness crab meat, drained of any liquid (with 1/2 shredded and 1/2 lump meat)
- 1/4-1/2 cup fine dry bread crumbs
- 1 tablespoon all-purpose flour
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 egg
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon paprika powder
- 1 teaspoon old bay seasoning
- salt and pepper to taste
Heat skillet with 1 tablespoon of butter, stir-fry chopped onion under medium-low heat until tender. Remove and transfer into a bowl. Stir in the parsley leaves, crab meat, bread crumbs and flour.
In a small bowl whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, paprika and Old Bay seasoning, salt and pepper to taste. Stir the crab mixture until combined well.
Line a baking sheet with wax paper. Make crab cakes into 12 flattened rounds. Chill the crab cakes, covered with plastic wrap, for at least 1 hour.
In a heavy skillet, heat the remaining 2 tablespoons butter over moderate heat and cook the crab cakes until golden brown, about 2 to 3 minutes on each side. Serve crab cakes warm.
Serving: 6people | Calories: 183kcal | Carbohydrates: 5g | Protein: 15g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 76mg | Sodium: 721mg