Golden Brown Crab Cakes
Crispy on the outside with a moist, flavorful center, these crab cakes are a summer must-have. Perfect as an appetizer, light lunch, or served alongside a fresh salad for dinner.
Ingredients
- 1 lb. crab meat
- ⅓ cup mayonnaise
- 3 egg yolks
- 1 tbsp. Worcestershire sauce
- 1 tsp. Dijon mustard
- 1 tsp. lemon juice
- ¼ tsp. blackened seasoning
- ¼ cup chopped parsley
- 1 ¼ cups bread crumbs
- Salt and pepper, to taste
- Oil, for frying
Instructions
- Prepare the mixture: In a large mixing bowl, combine crab meat, mayonnaise, egg yolks, Worcestershire sauce, Dijon mustard, lemon juice, blackened seasoning, parsley, bread crumbs, salt, and pepper. Mix gently until just combined.
- Form the patties: Shape the mixture into 8 evenly sized crab cakes, pressing lightly so they hold together without being too dense.
- Heat the oil: Pour about 1 inch of oil into a deep-sided skillet and heat over medium-high until shimmering.
- Fry the crab cakes: Carefully place the crab cakes into the hot oil and cook for 5–8 minutes, flipping halfway through, until golden brown and cooked through.
- Drain and serve: Transfer to a paper towel–lined rack to drain excess oil. Serve warm with tartar sauce, lemon wedges, or your favorite dipping sauce.
Pro Tip
For a lighter version, bake the crab cakes at 400°F (200°C) for 15–18 minutes, flipping once for even browning.
