Description
These Maryland-style crab cakes are made with jumbo lump crab meat and seasoned with Old Bay, Dijon mustard, and fresh lemon juice. With minimal filler and a crispy golden exterior, these crab cakes let the natural sweetness of the crab shine through. Perfect for seafood lovers!
Ingredients
- Fresh jumbo lump crab meat
- Mayonnaise
- Worcestershire sauce
- Dijon mustard
- Old Bay Seasoning (or coarse sea salt)
- Fresh lemon juice
- Panko bread crumbs
Instructions
- Gently combine all ingredients, mixing the crab meat to avoid breaking up the lumps.
- Form the mixture into cakes, ensuring they are tightly packed but not overworked.
- Heat oil in a skillet over medium heat and fry the cakes until golden brown on both sides, about 5-6 minutes per side.
- Serve hot with extra lemon wedges for garnish.
Notes
- For a more economical option, mix jumbo lump and backfin crab meat.
- Add a dash of hot sauce or cayenne pepper for a spicy twist.
- Serve with a side of tartar sauce or a squeeze of fresh lemon.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
