Description
These Chesapeake Bay Crab Cakes are crispy on the outside and tender on the inside, bursting with sweet crab flavor and seasoned with classic Old Bay. Perfect for a sophisticated appetizer or a delicious main course.
Ingredients
Units
Scale
- 1 pound blue crab meat, drained and shells/cartilage removed
- 20 saltine crackers, finely crushed
- 1 tablespoon chopped fresh chives or parsley, plus more for garnish
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1 tablespoon Worcestershire sauce
- 1/4 cup canola oil
- 1 tablespoon salted butter, cut into 6 pieces
Instructions
- In a large bowl, gently combine crab meat, crushed saltines, chives, mayonnaise, egg, Dijon mustard, Old Bay seasoning, and Worcestershire sauce. Be careful not to break up the crab too much.
- Shape mixture into 6–8 patties, about 3 inches in diameter.
- Heat canola oil in a large skillet over medium heat. Add crab cakes and cook for 3–4 minutes on each side until golden brown.
- Add butter to the skillet and spoon melted butter over the crab cakes as they finish cooking for extra richness.
- Transfer crab cakes to a plate lined with paper towels to drain any excess oil.
- Garnish with additional chives or parsley and serve immediately with lemon wedges or your favorite dipping sauce.
Notes
- Use fresh crab meat if possible for the best flavor.
- Handle the crab meat gently to maintain flaky texture in the cakes.
- Serve with tartar sauce, remoulade, or aioli for a tasty accompaniment.
- These crab cakes can be baked at 375°F (190°C) for 12–15 minutes as a lighter alternative to pan-frying.
Nutrition
- Serving Size: 1 crab cake
- Calories: 220
- Sugar: 1g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 85mg