You can find Old Bay® season- ing in most supermarkets and seafood stores. Use just enough to give a hint of its presence or it will overpower the crab.
SERVES: 4
INGREDIENTS:
- 1 lb. jumbo lump or backfin lump crabmeat (fresh or pasteurized)
- 1 large egg
- 1/4 cup mayonnaise
- 1 1/2 tsp. Dijon mustard
- 1 1/2 tsp. Old Bay seasoning
- 1 tsp. freshly squeezed lemon juice
- 1/2 tsp. Worcestershire sauce
- Kosher salt
- 1 1/4 cups fresh breadcrumbs (from soft white sandwich bread, such as Pepperidge Farm®)
- 1 Tbs. chopped fresh flat-leaf parsley
- 2 Tbs. unsalted butter
- 1 Tbs. olive oil
- Lemon wedges, for serving
INSTRUCTIONS:
- DRAIN AND PREPARE THE CRABMEAT
- Drain the crabmeat, if necessary, and pick through it for shells (jumbo lump will not have shells).
- Put the crab in a medium mixing bowl and set aside.
- MAKE THE CRAB CAKE MIXTURE
- In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 tsp. salt.
- Scrape the mixture over the crab and mix gently until well combined. Gently break up the lumps with your fingers but do not overmix.
- Sprinkle the breadcrumbs and the parsley over the mixture, and mix them in thoroughly but gently; try not to turn the mixture into a mash—it should still be somewhat loose.
- Cover with plastic wrap and refrigerate for 1 to 3 hours.
- SHAPE AND COOK THE CRAB CAKES
- Shape the crab mixture into 8 cakes about 1 inch thick.
- In a 12-inch nonstick skillet, heat the butter with the olive oil over medium heat.
- When the butter is frothy, add the cakes to the pan (8 should fit comfortably).
- Cook until dark golden-brown on the underside, about 4 minutes.
- Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes.
- SERVE AND ENJOY
- Serve with lemon wedges on the side for squeezing over the cakes.
NOTES:
- You can find Old Bay® seasoning in most supermarkets and seafood stores.
- Use just enough to give a hint of its presence or it will overpower the crab.
- Per serving: 340 calories | 23g protein | 9g carb | 23g total fat | 6g sat fat | 7g mono fat | 7g poly fat | 140mg chol | 890mg sodium | 0g fiber.
Enjoy your delicious homemade crab cakes!
