Crab Cakes
Delightful homemade crab cakes that are crispy on the outside and tender on the inside, perfect for any occasion.
Ingredients
For the crab cake mixture
- 1 large large egg Acts as a binding agent.
- 1/4 cup mayonnaise Adds creaminess and moisture.
- 1 teaspoon ground mustard Brings a subtle kick and depth.
- 1 teaspoon seafood seasoning Pre-made seasoning for added flavor.
- 1 teaspoon prepared mustard Adds a zingy tang.
- 2 tablespoons fresh parsley, chopped Adds brightness and earthiness.
- to taste salt and pepper Essential seasonings.
- 1 pound lump crabmeat The star ingredient.
- 1 cup white bread crumbs Helps achieve a golden crust.
- canola oil for frying Used for frying crab cakes.
Instructions
Preparation
- In a large bowl, beat the egg until slightly frothy.
- Add mayonnaise, ground mustard, seafood seasoning, prepared mustard, parsley, and a sprinkle of salt and pepper. Whisk until smooth and creamy.
- Gently fold in the lump crabmeat using a spatula.
- Sprinkle the white bread crumbs over the crab mixture and mix until combined.
- With damp hands, scoop out about 1/3 cup of the mixture and shape it into a patty.
- Place patties on a parchment-lined baking sheet.
Cooking
- Heat canola oil in a skillet until shimmering.
- Carefully add the patties, cooking undisturbed for 2-3 minutes until golden brown.
- Flip the patties to cook the other side.
Notes
Serve with lemon wedges and coleslaw, or pair with avocado slices and dipping sauces like lemon aioli. Refrigerate leftovers for up to 3 days.