Ingredients
- 1 lb jumbo lump crab meat, picked over
- 1/2 cup breadcrumbs or crushed Ritz crackers
- 1 large egg
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon Old Bay seasoning
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- 2 tablespoons butter, for cooking
- 1 tablespoon olive oil
For the lemon butter sauce:
- 4 tablespoons butter
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- Salt to taste
Instructions
- Place crab meat in a large bowl, being careful not to break up the lumps.
- Add breadcrumbs, egg, mayonnaise, Dijon mustard, lemon juice, Old Bay, parsley, salt, and pepper. Mix gently just until combined.
- Form into 6 to 8 crab cakes and place them on a plate. Chill in the fridge for 10 minutes.
- Heat butter and olive oil in a skillet over medium heat. Cook crab cakes for 3 to 4 minutes per side until golden and heated through.
- For lemon butter: melt butter in a small saucepan, stir in lemon juice, zest, and salt. Spoon over crab cakes before serving.
Notes
- Use panko instead of breadcrumbs for extra crispiness.
- Add cayenne or hot sauce for heat.
- Try fresh dill or chives for a herb variation.
- Bake at 400°F (200°C) for 12–15 minutes as a lighter alternative.
- Best reheated gently in a skillet—avoid microwaving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 crab cakes with sauce
- Calories: 360
- Sugar: 1g
- Sodium: 680mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 125mg
