Description
Golden, flavorful crab cakes made with fresh lump crab meat and a zesty lemon butter drizzle, perfect for a special dinner.
Ingredients
Scale
- 1 pound lump crab meat
- 1 egg, beaten
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 cup finely chopped green onions
- 1/4 cup breadcrumbs
- Salt and pepper to taste
- For the Lemon Butter Drizzle: 4 tablespoons butter, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest
Instructions
- In a large bowl, combine crab meat, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, breadcrumbs, salt, and pepper. Mix gently until just combined.
- Form the mixture into 8 patties and refrigerate for 30 minutes to firm up.
- Heat oil in a skillet over medium heat. Fry the patties for 3-4 minutes per side until golden brown.
- For the drizzle: Melt butter in a small saucepan, add lemon juice and zest, and stir until combined.
- Drizzle the lemon butter over the cooked crab cakes and serve immediately.
Notes
Use fresh crab meat for the best flavor; serve with a side of fresh greens or remoulade sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Appetizer
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 1g
- Fat: 18g
- Carbohydrates: 10g
- Protein: 20g