Crab Cakes
Lump crab meat held together with just enough binder, pan-seared until golden. A Chesapeake Bay classic best with a lemon aioli.
Ingredients
4 servings
Instructions
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Gently fold crab, breadcrumbs, egg, mayonnaise, mustard, Worcestershire, and parsley; do not break up the lumps.
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Form into 8 patties and chill 15 minutes so they hold.
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Melt butter in a skillet over medium heat.
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Sear cakes 3 minutes per side until golden and heated through.
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Drain on paper and serve with lemon wedges.
Nutrition
Per serving, estimated.
- Calories
- 290 kcal
- Protein
- 24g
- Carbs
- 12g
- Fat
- 16g
- Fiber
- 1g
Tips
- Use mostly lump crab so the cakes stay meaty, not bready.
- Chill before cooking so they do not fall apart.
- Handle gently to keep the crab in pieces.
Variations
- Add a pinch of Old Bay seasoning.
- Serve with a remoulade or lemon aioli.
- Broil instead of pan-sear for a lighter finish.
Frequently Asked Questions
Yes, just drain well and pick out any shell; fresh or pasteurized lump is best.
Chill the patties and use enough binder; sear without moving them too early.
A simple salad, slaw, or roasted potatoes.
