Ingredients
Scale
- 1 pound jumbo lump crab meat, picked through for shells
- 1/4 cup mayonnaise
- 1/4 cup panko breadcrumbs
- 2 tablespoons finely chopped red bell pepper
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 2 tablespoons olive oil
Instructions
- Step 1: Gently combine crab meat, mayonnaise, panko breadcrumbs, red bell pepper, Dijon mustard, Worcestershire sauce, and Old Bay seasoning in a large bowl. Be careful not to overmix.
- Step 2: Form the mixture into 6 equal-sized patties.
- Step 3: Heat olive oil in a large skillet over medium-high heat.
- Step 4: Carefully place the crab cakes in the skillet and cook for about 4-5 minutes per side, or until golden brown and heated through.
- Step 5: Serve immediately with your favorite dipping sauce (such as remoulade or tartar sauce) and lemon wedges.
Notes
- Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 2 days.
- For best results, reheat crab cakes in a skillet with a touch of oil over medium heat to retain their crispy texture.
- Elevate your crab cakes by serving them on toasted brioche buns with sliced avocado and a spicy aioli.
- To prevent the cakes from falling apart, chill the formed patties for 15 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American