Name: Southern Crab Cakes
Prep time: 20 min
Cook time: 10 min
Total time: 40 min
Yield: 8 crab cakes
Cuisine: American
Ingredients: 1 pound lump crabmeat, picked through for shells; 1/2 cup breadcrumbs; 1/4 cup mayonnaise; 1 large egg, beaten; 1 tablespoon Dijon mustard; 1 teaspoon Worcestershire sauce; 1 tablespoon chopped parsley; 1/2 teaspoon Old Bay seasoning; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons butter; 2 tablespoons olive oil; Lemon wedges, for serving

Instructions

In a large mixing bowl, gently combine the lump crabmeat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, parsley, Old Bay seasoning, salt, and black pepper. Be careful not to break up the crabmeat too much; you want to keep those tasty lumps intact.
Form the crab mixture into 8 equal-sized patties, about 3 inches in diameter. Place the patties on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes. This step helps the crab cakes hold their shape when cooking.
In a large skillet, heat the butter and olive oil over medium heat. Once the butter is melted and the skillet is hot, carefully add the crab cakes in batches, making sure not to overcrowd the pan. Cook the crab cakes for about 4-5 minutes per side, or until they are golden brown and crispy.
Once cooked, transfer the crab cakes to a paper towel-lined plate to absorb any excess oil. Serve the Southern Crab Cakes warm with lemon wedges on the side for a refreshing spritz of citrus.
Enjoy the delightful combination of flavors and textures in these Southern Crab Cakes. They are perfect for a cozy family dinner or a gathering with friends. Feel free to serve them alongside a tangy remoulade sauce or a simple green salad for a complete meal. These crab cakes are sure to become a new favorite in your recipe collection.

Ingredients

Instructions

Nutrition Facts