Ingredients
- 1 lb lump crab meat
- 1 cup panko breadcrumbs
- 1/2 cup shallots, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup mayonnaise
- 1 egg
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- Zest of 1 lemon
- Salt and pepper, to taste
- Oil, for frying
Instructions
- Prep your ingredients by finely chopping aromatics and herbs.
- Combine crab meat, breadcrumbs, shallots, garlic, fresh herbs, and seasonings in a large mixing bowl.
- Add the egg and mayonnaise, mixing to incorporate without breaking up the crab meat too much.
- Shape the mixture into patties, about 2-3 inches wide.
- Chill the crab cakes on a parchment-lined tray in the refrigerator for at least 30 minutes.
- Heat a skillet over medium-high heat and add oil for frying.
- Cook the crab cakes for about 4-5 minutes per side until golden brown and crisp.
- Transfer to a paper towel-lined plate to drain excess oil.
- Garnish with a squeeze of fresh lemon or a dollop of tartar sauce before serving.
Notes
Make sure to avoid overcrowding the skillet while cooking for the best crispy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: American
- Diet: Seafood