Crab cakes are such a fun, seasonal dish for warmer weather months! Serve as an appetizer for your next gathering or with a side salad as a main course. This recipe packs tons of bold flavors and teaches you to make a restaurant-grade crab cake in your very own kitchen!
Ingredients• 1/3 cup mayonnaise • 1 large egg, beaten • 2 tablespoons Dijon mustard • 2 teaspoon Worcestershire sauce • 1/2 teaspoon hot sauce • Kosher salt • Freshly ground black pepper • 1 pound jumbo lump crabmeat, picked over for shells • 3/4 cup panko bread crumbs (or saltines) • 2 tablespoons freshly chopped parsley • Canola oil, for frying • Lemon wedges, for serving • Cocktail or tartar sauce, for serving
Combine mayonnaise, egg, Dijon, Worcestershire, and hot sauce in a small mixing bowl with a whisk. Season with salt and pepper to taste.
Mix crabmeat, panko (or saltines), and parsley together in a medium-sized bowl. Gently fold in mayonnaise mixture and form into 8 crab cake patties.
Coat the bottom of a skillet with oil and heat over medium-high. Add patties and cook in batches until golden brown and crisp, approximately 3-5 minutes on each side. Serve warm with lemon, cocktail sauce, or tartar sauce. Enjoy!
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