Golden Brown Crab Cakes
Crispy on the outside with a moist, flavorful center, these crab cakes are a summer must-have. Perfect as an appetizer, light lunch, or served alongside a fresh salad for dinner.
Prep Time: 15 minutes | Cook Time: 8 minutes | Servings: 8 crab cakes
Ingredients
1 lb. crab meat
⅓ cup mayonnaise
3 egg yolks
1 tbsp. Worcestershire sauce
1 tsp. Dijon mustard
1 tsp. lemon juice
¼ tsp. blackened seasoning
¼ cup chopped parsley
1 ¼ cups bread crumbs
Salt and pepper, to taste
Oil, for frying
Instructions
Prepare the mixture: In a large mixing bowl, combine crab meat, mayonnaise, egg yolks, Worcestershire sauce, Dijon mustard, lemon juice, blackened seasoning, parsley, bread crumbs, salt, and pepper. Mix gently until just combined.
Form the patties: Shape the mixture into 8 evenly sized crab cakes, pressing lightly so they hold together without being too dense.
Heat the oil: Pour about 1 inch of oil into a deep-sided skillet and heat over medium-high until shimmering.
Fry the crab cakes: Carefully place the crab cakes into the hot oil and cook for 5–8 minutes, flipping halfway through, until golden brown and cooked through.
Drain and serve: Transfer to a paper towel–lined rack to drain excess oil. Serve warm with tartar sauce, lemon wedges, or your favorite dipping sauce.
Pro Tip
For a lighter version, bake the crab cakes at 400°F (200°C) for 15–18 minutes, flipping once for even browning.
