Crab Cakes
Published Oct. 12, 2023
- Total Time
- About 1 hour
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes, plus 30 minutes’ chilling
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½cup mayonnaise
- 1large egg
- 2teaspoons Dijon mustard
- 2teaspoons Worcestershire sauce
- 1teaspoon Old Bay seasoning
- ½teaspoon kosher salt (such as Diamond Crystal)
- Black pepper
- 1pound lump crab meat, drained
- ½cup panko
- 2tablespoons minced fresh parsley
- ¼cup vegetable or canola oil, for frying
- Store-bought or homemade tartar sauce and lemon wedges, for serving
Nutritional analysis per serving (4 servings)
466 calories; 38 grams fat; 5 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 18 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 23 grams protein; 900 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a large bowl, combine the mayonnaise, egg, mustard, Worcestershire, Old Bay, salt and a few grinds (or shakes) of black pepper and whisk until smooth. Add the crab, panko and parsley and mix gently until incorporated. Refrigerate for at least 30 minutes to allow the mixture to firm up slightly.
- Step 2
Using a measuring cup, scoop out heaping ⅓-cup mounds of the crab mixture and form them into firm patties about ¾-inch thick. You should have 8 cakes.
- Step 3
In a medium (10-inch) skillet, heat the canola oil over medium heat. When the oil is hot, add 4 of the crab cakes, spacing them evenly in the pan. Gently press the cakes with a spatula to flatten them slightly, then cook until browned on the bottom, 2 to 3 minutes. Flip and cook on the other side until browned, 2 to 3 minutes more. Transfer the cooked cakes to a paper towel-lined plate and sprinkle with salt. Repeat with the remaining cakes, lowering the heat, if necessary, to prevent any burning.
- Step 4
Serve the crab cakes with tartar sauce and lemon wedges on the side.
Private Notes
Comments
You don't add the crab to the liquids, you add liquid the crab meat and cracker, mix that way crackers/panko doesn't get soggy. Mix panko or cracker crumbs with the crab, let stand for 5-10 minute. That absorbs the moisture off the crab meat. That way the mayonnaise sticks to the bits of crab meat better and you don't need as much. 1/2 cup panko/crackers per pound of crab meat is excessive. If you use a mix of lump and backfin you can lower the amount of crackers/panko even more/
This recipe is very close to the Maryland crab cakes I learned to make while living in Maryland, BUT since Old Bay contains a lot of salt, no more salt is necessary. Also, try using 1/2 tsp. Coleman's dry mustard instead of Dijon, and a bit less Worcestershire. Crabmeat is so sweet and delicate that it shouldn't be overpowered.
While this is a decent recipe, most of us in Baltimore would advise broiling a crab cake over frying.
I made these on Christmas Day as an appetizer. We badly overcooked the pork loin so we had appetizers for Christmas dinner. No one complained. These are delicious.
Delicious and easy recipe! I made these as appetizers for our Christmas Eve Seven Fishes dinner and people went crazy for them. The only changes I made were: 1) I made them miniature by using my smallest cookie scoop. I placed the uncooked balls on a parchment-lined cookie sheet and lightly compressed them to make them flatter. 2) Following the comments here, I broiled them instead of frying them. I melted two tablespoons of butter and drizzled it over the crab cakes before putting them in the broiler until they were golden brown.
Great texture and flavor. Could only get my hands on claw meat and chopped crab and still worked fine.