Description
Delightful Maryland-style crab cakes made with lump crab meat, fresh herbs, and spices, perfect for any occasion.
Ingredients
- 1 lb lump crab meat
- 1/2 cup breadcrumbs (or panko for crispiness)
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1/4 cup fresh herbs (parsley, cilantro, etc.)
- 1 tsp Old Bay seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- Oil for frying
Instructions
- In a bowl, gently fold together the lump crab meat, breadcrumbs, mayonnaise, mustard, herbs, and spices.
- Form the mixture into patties and refrigerate for 30 minutes to help them hold their shape.
- Heat oil in a skillet over medium-high heat.
- Pan-fry the crab cakes for about 4-5 minutes on each side, until golden brown and crispy.
- Serve warm with cocktail sauce or on a salad.
Notes
Use fresh crab meat for the best flavor; refrigerate after forming patties for better texture during cooking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: American