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Restaurant-style crab cakes with lump crab meat, minimal filler, and a buttery pan-seared crust.
Print Recipe
Course: Main Course
Cuisine: Seafood
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb lump crab meat, drained
  • 1/4 cup mayonnaise
  • 1 large egg
  • 1 tsp Old Bay seasoning
  • 1 tsp Dijon mustard
  • 1 tbsp fresh parsley, chopped
  • 1/3 cup breadcrumbs
  • 2 tbsp butter, for frying

Equipment

  • mixing bowl
  • Skillet
  • Spatula

Method
 

  1. Mix mayonnaise, egg, seasoning, mustard, and parsley in a bowl.
  2. Gently fold in crab meat and breadcrumbs until just combined.
  3. Form mixture into 6 crab cakes and chill for 15 minutes.
  4. Heat butter in a skillet over medium heat.
  5. Cook crab cakes 3–4 minutes per side until golden brown.

Nutrition

Calories: 310kcalCarbohydrates: 8gProtein: 22gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 145mgSodium: 620mgPotassium: 280mgSugar: 1gVitamin A: 6IUVitamin C: 8mgCalcium: 6mgIron: 10mg

Notes

Handle crab gently to keep large flakes intact.

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