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Instructions
- In a large mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, green onions, garlic powder, Old Bay seasoning, salt, and pepper. Mix gently to avoid breaking up the crab meat.
- Form the mixture into small cakes, about 1 to 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper.
- Chill the crab cakes in the refrigerator for at least 15 minutes to help them hold their shape while cooking.
- Heat the olive oil in a large skillet over medium heat. Once hot, carefully add the crab cakes in batches, cooking for 4-5 minutes on each side or until golden brown and crispy.
- While the crab cakes are cooking, melt the butter in a small saucepan over low heat. Stir in the lemon juice and remove from heat.
- Once the crab cakes are cooked, remove them from the skillet and let them drain on a paper towel.
- Serve the crab cakes warm, drizzled with lemon butter sauce and garnished with chopped parsley.
Chef’s Tips
- Ensure the crab meat is well-drained and free of shells for the best texture.
- Keep the oil at a medium temperature to prevent burning while achieving a golden crust.
- Feel free to adjust the seasoning according to your taste; a little dash of hot sauce can add extra flavor!
Nutrition (per serving)
Approximate Calories: 300, Protein: 15g, Carbs: 20g, Fat: 18g
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