Description
Delicious homemade crab cakes made with lump crab meat, Panko bread crumbs, and a blend of flavorful spices for a crispy and satisfying dish.
Ingredients
- 1 lb lump crab meat
- 1/2 cup Panko bread crumbs (gluten-free options available)
- 1 egg
- 3 tbsp mayonnaise
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tbsp fresh minced parsley
- 1/2 lemon zest
- 1 small lemon (juice only)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 2-3 tbsp canola oil (for cooking)
- 1/2 cup mayonnaise (for serving)
- 1 tbsp spicy mustard (for serving)
- 2 tsp lemon juice (for serving)
- 1 tsp pickle juice (preferably from sweet pickles)
- 1 tsp horseradish (for serving)
- 1 garlic clove (minced)
- 2 tsp paprika
- 1 tsp Cajun seasoning
Instructions
- Check every lump of crab meat for shell fragments.
- In a large mixing bowl, whisk together Panko, egg, 3 tbsp mayonnaise, Worcestershire sauce, Dijon mustard, fresh parsley, lemon zest, lemon juice, salt, black pepper, and cayenne pepper until well combined.
- Gently fold in the lump crab meat until just combined.
- Use an ice cream scoop to portion equal amounts of the crab mixture, shaping them into loose patties.
- Arrange the patties on a parchment-lined baking sheet, cover, and refrigerate for 30 minutes.
- When ready to cook, heat canola oil in a skillet over medium heat.
- Carefully fry the crab cakes for 4-5 minutes on each side until golden brown and crispy.
- Serve hot, garnished with fresh herbs and a wedge of lemon.
Notes
For a lighter version, bake the patties at 400°F for 15-20 minutes.