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Easy Crab Cakes

These Easy Crab Cakes are a delightful blend of flavor, warmth, and nostalgia, perfect for family gatherings or weeknight dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound lump crab meat Use the freshest crab meat if possible.
  • 1 cup panko breadcrumbs Provides texture to the cakes.
  • 1/4 cup mayonnaise Keeps the crab cakes moist.
  • 1 tablespoon Dijon mustard Adds flavor.
  • 1 tablespoon Worcestershire sauce Enhances taste.
  • 1/4 cup fresh parsley, chopped Herbs are essential for flavor.
  • 1 teaspoon lemon zest Brightens the dish.
  • to taste dash Salt and pepper Season to your preference.
  • as needed oil for frying A little oil creates a crispy texture.
For Serving
  • to serve tartar sauce Recommended dipping sauce.
  • to serve slaw Fresh slaw complements the crab cakes.
  • to serve lemon wedges For added acidity.

Method
 

Preparation
  1. In a large bowl, gently combine the crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, parsley, lemon zest, salt, and pepper.
  2. Form the mixture into patties, about 2-3 inches in diameter, and place them on a tray.
  3. Chill the crab cakes in the refrigerator for about 30 minutes to help them hold their shape.
Cooking
  1. Heat oil in a skillet over medium heat.
  2. Cook the crab cakes for about 4-5 minutes on each side, or until golden brown and crispy.
Serving
  1. Serve hot with tartar sauce, slaw, and a fresh squeeze of lemon.

Notes

For best results, use fresh ingredients. You can prepare the mixture ahead of time or freeze uncooked patties for later use.