FBD

Crab Cakes

Classic crab cakes with lump crabmeat, Old Bay seasoning, Worcestershire, and a light breadcrumb binder. Pan-fried until golden.

AmericanSeafoodIntermediate40 minBy Northstar

Ingredients

Servings
4
  • 2 each eggs, slightly beaten
  • 2 tbsp mayonnaise
  • 2 tsp fresh parsley, chopped
  • 1 0.3 tsp Old Bay seasoning
  • 1 tsp Worcestershire sauce
  • 1 tsp dry mustard
  • 0.3 tsp pepper
  • 0.5 cup soft breadcrumbs
  • 1 lb fresh lump crabmeat, drained

Instructions

  1. 1

    Combine eggs, mayonnaise, parsley, Old Bay seasoning, Worcestershire, dry mustard, and pepper.

  2. 2

    Stir in breadcrumbs and crabmeat.

  3. 3

    Shape into 8 patties (about 2.5 inches each).

  4. 4

    Place on a baking sheet lined with waxed paper; chill 30 minutes.

  5. 5

    Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.

  6. 6

    Add crab cakes and cook 3 minutes on each side or until browned.

Tags

seafoodappetizercrabamericanessential-seafood