Crab Cakes
Ingredients:
1 lb (450g) lump crab meat, drained and picked over for shells
1/2 cup breadcrumbs
1/4 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon fresh parsley, chopped
1/2 teaspoon Old Bay seasoning
Salt and pepper, to taste
2 tablespoons olive oil (for frying)
Lemon wedges (for serving)
Directions:
Prepare the Crab Cake Mixture: In a large bowl, gently mix the crab meat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, lemon juice, Worcestershire sauce, parsley, Old Bay seasoning, salt, and pepper. Be careful not to break up the crab meat too much. Shape the mixture into 6-8 patties.
Chill the Patties: Place the crab cakes on a baking sheet and refrigerate for 30 minutes to help them firm up.
Cook the Crab Cakes: Heat olive oil in a large skillet over medium heat. Cook the crab cakes for about 4-5 minutes per side, until they are golden brown and crispy.
Serve: Remove from the skillet and serve immediately with lemon wedges on the side.
Prep Time: 15 minutes | Chill Time: 30 minutes | Cook Time: 10 minutes | Total Time: 55 minutes
Kcal: 220 kcal per serving | Servings: 4