Ingredients
Scale
- Crab meat (lump or claw) 1 pound
- Panko bread crumbs 1 cup
- Mayonnaise 1/4 cup
- Dijon mustard 1 tablespoon
- Cheddar cheese (shredded) 1/2 cup
- Old Bay seasoning 1 teaspoon
- Lemon juice 1 tablespoon
- Butter 1/4 cup
Instructions
- Step 1: In a large bowl, gently combine crab meat, panko bread crumbs, mayonnaise, Dijon mustard, cheddar cheese, Old Bay seasoning, and lemon juice. Be careful not to overmix.
- Step 2: Form the mixture into 6-8 crab cakes, pressing gently to ensure they hold their shape.
- Step 3: Melt butter in a large skillet over medium heat.
- Step 4: Carefully place the crab cakes in the skillet and cook for 3-4 minutes per side, or until golden brown and heated through.
- Step 5: For the Lemon Butter Drizzle, melt 2 tablespoons of butter in a small saucepan. Whisk in 1 tablespoon of lemon juice.
- Step 6: Drizzle the lemon butter over the crab cakes and serve immediately.
Notes
- Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days.
- Reheat crab cakes gently in a skillet over low heat or in a 350°F oven to maintain their texture.
- Serve these crab cakes atop a bed of mixed greens with a dollop of tartar sauce for a complete meal.
- Gently fold the ingredients together; overmixing will result in tough crab cakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American