Crispy Pan Fried Crab Cakes
These crab cakes are all about the sweet flavor of fresh crab meat with just enough binder to hold them together.
recipesbynani.comWhen you want to treat yourself, nothing beats a classic crab cake. These are special because they focus on the crab rather than filling them up with breadcrumbs.
My best tip is to handle the mixture very gently. Fold everything together slowly so you keep those big, beautiful chunks of crab meat intact.
🧺 Ingredients
- 1 pound lump crab meat, picked over for shells
- 1/2 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon Old Bay seasoning
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- Lemon wedges for serving
👩🍳Instructions
- 1
Check the crab meat carefully to make sure there are no stray shell pieces.
- 2
In a medium bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, parsley, and Old Bay seasoning.
- 3
Gently fold the crab meat and panko breadcrumbs into the egg mixture. Be careful not to break up the crab lumps.
- 4
Shape the mixture into four to six patties depending on how big you like them.
- 5
Heat the butter and oil in a large skillet over medium heat.
- 6
Place the cakes in the skillet and fry for about four minutes on each side until they are golden brown and crispy.
- 7
Serve them hot with a fresh squeeze of lemon juice.
💡 Tips
These taste best right out of the pan while they are still crispy. If you have leftovers, keep them in the fridge for up to two days and reheat them in a pan rather than the microwave to keep the crust crunchy.
Made this recipe? Let us know how it went.
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