Description
Crispy on the outside and tender on the inside, these golden crab cakes are packed with sweet lump crab meat, fresh herbs, and a hint of lemon. Perfect for dinner, appetizers, or sandwiches, they deliver restaurant-quality flavor in just 25 minutes.
Ingredients
Scale
- 1 pound lump crab meat, picked over for shells
- 1/2 cup plain breadcrumbs
- 2 large eggs, lightly beaten
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat a large skillet over medium heat while preparing the crab mixture.
- In a large mixing bowl, gently combine the lump crab meat, breadcrumbs, beaten eggs, mayonnaise, Dijon mustard, parsley, garlic, lemon juice, salt, and black pepper. Mix carefully to keep the crab chunks intact.
- Add olive oil to the warm skillet and allow it to heat until shimmering.
- Form the mixture into patties about 3 inches wide and 1 inch thick, then place them gently into the skillet without overcrowding.
- Cook for 4 to 5 minutes per side, until golden brown and crisp. Flip carefully using a spatula.
- Transfer the cooked crab cakes to a paper towel lined plate and let them rest briefly before serving.
Notes
- Chill the formed patties for at least 20 minutes before cooking to help them hold their shape.
- Do not overmix the crab mixture to keep the texture light and tender.
- Cook in batches if needed to avoid overcrowding the pan.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 140mg
Keywords: golden crab cakes, homemade crab cakes, crispy crab patties, easy seafood recipe, pan fried crab cakes