Classic Crab Cakes
Ingredients:
1 lb lump crabmeat, picked over for shells
1/2 cup breadcrumbs Panko preferred
1 large egg
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1 tablespoon chopped parsley
1 tablespoon lemon juice
Salt and pepper to taste
2 tablespoons butter or vegetable oil for frying
Instructions:
Prepare the Mixture: In a large bowl, whisk together the egg, mayonnaise, mustard, Worcestershire sauce, lemon juice, Old Bay, parsley, salt, and pepper. Gently fold in the crabmeat and breadcrumbs.
Form the Crab Cakes: Shape the mixture into patties about 6 cakes. Place them on a tray and refrigerate for 30 minutes to help them hold together while cooking.
Fry the Crab Cakes: Heat butter or oil in a skillet over medium heat. Fry the crab cakes for 4-5 minutes on each side, or until golden brown and crispy.
Serve: Enjoy the crab cakes with lemon wedges, tartar sauce, or your favorite dipping sauce!
This classic recipe yields tender, flavorful crab cakes with a crispy exterior. Enjoy!