Crispy Restaurant Style Crab Cakes
Golden on the outside and tender within, these crab cakes are reminiscent of the beloved seafood restaurant classic. Crafted with premium lump crab, a medley of herbs and spices, and a light breaded coating, they’re pan-seared to achieve a satisfying crunch. Ideal as a starter or a standout entrée, especially when accompanied by lemon wedges and your favorite seafood sauce.
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Servings: 6
Ingredients
- 2 to 3 tablespoons of butter for sautéing
- 1 large egg lightly beaten
- ¼ teaspoon freshly ground black pepper
- ½ cup mayonnaise
- ¼ teaspoon fine sea salt or to preference
- 2 tablespoons finely chopped flat-leaf parsley
- 2 green onions minced
- 1 tablespoon Dijon-style mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay or similar seafood seasoning blend
- ½ teaspoon garlic granules
- ½ teaspoon sweet paprika
- 1 pound lump crab meat checked for shells
- 1 cup unseasoned breadcrumbs divided into two equal portions
- 2 tablespoons minced red bell pepper
- Lemon wedges to serve
Instructions
- In a sizable mixing bowl, combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, paprika, salt, and pepper. Whisk until smooth and fully incorporated.
- Add the crab meat, half of the breadcrumbs, chopped scallions, diced bell pepper, and parsley. Gently fold everything together, taking care not to break up the crab pieces.
- Portion the mixture into six uniform mounds, then shape each into a round patty. Press each one lightly into the remaining breadcrumbs to coat.
- Transfer the shaped crab cakes onto a tray or plate and refrigerate for 15 to 20 minutes to help them firm up.
- Warm the butter in a large skillet set over medium heat. Once hot, cook the crab cakes for 3 to 4 minutes per side, or until each is deeply golden and crisp.
- Move the cooked cakes to a serving platter. Finish with a squeeze of fresh lemon and serve alongside tartar sauce or remoulade.