Description
Tender, flavorful crab cakes packed with sweet lump crab meat, pan-fried to a golden brown and finished with a simple, bright lemon butter sauce.
Ingredients
Scale
For the Crust:
- 1 lb fresh lump crab meat, picked over for shells
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1/4 cup finely chopped fresh parsley
- 1/2 cup panko bread crumbs
- 2 tbsp unsalted butter, for frying
- 4 tbsp unsalted butter, for sauce
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- Salt and freshly ground black pepper to taste
Instructions
1. Prepare the Crust:
- In a large bowl, combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, parsley, and panko. Gently fold in the crab meat, being careful not to break up the lumps. Season with a pinch of salt and pepper.
- Form the mixture into 8 equal patties. Place them on a parchment-lined baking sheet and refrigerate for at least 30 minutes to help them firm up.
- Heat 2 tablespoons of butter in a large skillet over medium heat. Cook the crab cakes for 3-4 minutes per side, until golden brown and crispy. Work in batches if necessary.
- For the sauce, melt 4 tablespoons of butter in a small saucepan over low heat. Whisk in the fresh lemon juice and lemon zest. Keep warm.
- Serve the hot crab cakes immediately, drizzled with the lemon butter sauce.
Notes
You can customize the seasonings to taste.