Crab Cakes
Lump crab meat bound with a minimal Old Bay-mustard-Worcestershire mixture and chilled before frying - Old Bay and minimal filler are what define real Maryland crab cakes, and chilling is what keeps them from falling apart in the pan.
⏱ 55 min🍽 4 servings
dinnerquick
Ingredients
- •1 lb lump crab meat
- •1/2 cup panko breadcrumbs
- •1/4 cup mayonnaise
- •1 egg
- •1 tsp Dijon mustard
- •1 tsp Worcestershire sauce
- •2 tsp Old Bay seasoning
- •1 tbsp lemon juice
- •3 tbsp vegetable oil
Steps
- 1.Whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, and lemon juice.
- 2.Gently fold in the crab meat and breadcrumbs, using your fingers and being careful not to break up the lumps.
- 3.Form into patties and chill in the fridge for at least 30 minutes - this is what keeps the crab cakes from falling apart in the pan.
- 4.Fry in oil over medium heat for 3-4 minutes per side until golden.
- 5.Serve warm.