Creamy & Crispy Crab Cakes
Directions
- 1In a large bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay, salt, and black pepper.
- 2Whisk in the egg until fully incorporated.
- 3Gently fold in the lump crab meat.
- 4Sprinkle in the panko breadcrumbs, lemon zest and parsley, then fold gently until just combined.
- 5Shape the mixture into 6 patties, about ¾-inch thick. Lightly coat each cake with a bit more panko for a crispy exterior.
- 6Heat butter and oil in a skillet over medium heat.
- 7Cook the crab cakes for 5-8 minutes per side, or until golden brown and crispy.
- 8Let rest for a minute before serving.
Ingredients
- 1 lb lump crab meat
- 0.33 cup mayonnaise
- 1 egg
- 2 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 0.75 cup panko crumbs
- 2 tablespoons parsley
- 1 lemon zest
- 2 tablespoons parsley
- 2 tablespoons butter
- 2 tablespoons neutral oil
- 0.5 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped capers
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon hot sauce
- 1 garlic clove
- 1 salt and black pepper
Equipment
mixing bowlwhiskmeasuring spoonszesterspatulabaking sheetskilletfork
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