Crab Cakes - ByteRecipes

This Crab Cakes recipe creates deliciously crispy and flavorful crab cakes that are perfect as an appetizer or a main course. Made with fresh lump crab meat and a blend of seasonings, these crab cakes are pan-fried to golden perfection. They are easy to prepare and sure to impress your guests.

Appliances and Special Utensils

Ingredients

1 lb lump crab meat
1/2 cup mayonnaise
1 large egg, beaten
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tsp Old Bay seasoning
1/4 cup finely chopped green onions
1/4 cup finely chopped red bell pepper
1 cup breadcrumbs (preferably panko)
2 tbsp fresh lemon juice
Salt and pepper to taste
2 tbsp butter
2 tbsp olive oil
Lemon wedges, for serving
Fresh parsley, chopped (optional, for garnish)

Instructions

Prepare Mixture: In a large mixing bowl, gently combine the lump crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, red bell pepper, breadcrumbs, lemon juice, salt, and pepper. Mix until just combined, being careful not to break up the crab meat too much.
Form Crab Cakes: Shape the mixture into about 8 crab cakes, each approximately 3 inches in diameter. Place the formed crab cakes on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to help them hold their shape during cooking.
Heat Pan: In a medium frying pan, heat the butter and olive oil over medium heat until the butter is melted and the oil is hot.
Cook Crab Cakes: Carefully add the crab cakes to the frying pan, cooking in batches if necessary to avoid overcrowding. Cook each crab cake for 3-4 minutes on each side, or until golden brown and crispy. Use a spatula to gently flip the crab cakes.
Drain and Serve: Transfer the cooked crab cakes to a paper towel-lined plate to drain any excess oil. Serve hot with lemon wedges and garnish with fresh parsley, if desired.

Enjoy your delicious, homemade Crab Cakes!