Ingredient
Crab meat Main component Lump or claw meat provides the best flavor
Mayonnaise Adds moisture Helps keep cakes soft
Egg Binding agent Holds the mixture together
Breadcrumbs or crushed crackers Texture & structure Adjust quantity as needed
Old Bay seasoning Signature seasoning Substitute another seafood blend if preferred
Dijon mustard Mild sharpness Adds subtle tang
Worcestershire sauce Depth of flavor Boosts savory notes
Lemon juice Freshness Brightens the taste
Fresh parsley (optional) Color & freshness Use lightly
Instructions
In a mixing bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, and lemon juice until well blended.
Stir in the seasoning and breadcrumbs.
Carefully fold in the crab meat, leaving large pieces intact. Mix gently to avoid breaking up the crab
Shape the mixture into patties about 3 inches in diameter and 1 inch thick.
Arrange on a parchment-lined tray.
Refrigerate for at least 30 minutes to help them firm up.
Heat a small amount of oil in a skillet over medium heat.
Cook the crab cakes until golden brown on each side.
Baking (lighter approach):
Preheat the oven and place cakes on a lightly greased baking sheet.
Bake until warmed through and lightly browned.
For extra color, briefly broil at the end.
The ideal crab cake is moist and tender with visible chunks of crab.
Too much filler results in a dry, dense texture.
Too little binder can cause the cakes to fall apart.
Remove from heat once golden and heated through to prevent overcooking.
Classic choices: Tartar sauce or remoulade
Lighter options: Lemon aioli or a squeeze of fresh lemon
Side dishes: Coleslaw, seasoned fries, roasted vegetables, or a crisp green salad
Add hot sauce or diced jalapeño for heat
Mix in a small amount of butter for extra richness
Use panko for a lighter bite or crushed crackers for a traditional texture
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