Lump Crab Meat recipe
Golden, crispy lump crab cakes packed with flavor—easy, delicious, and gourmet!
Ingredients
- 1 lb lump crab meat
- ½ cup breadcrumbs
- 1 large egg
- 2 tbsp mayonnaise
- 1 tbsp Worcestershire sauce
- 1 tbsp fresh parsley
- ½ tbsp garlic powder
- ½ tbsp salt
- 1 tbsp lemon juice
- 2 tbsp unsalted butter
- 1 tbsp olive oil
Instructions
- Prepare the Crab Mixture
In a mixing bowl, add the lump crab meat, making sure not to break the chunks too much.
Add breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, garlic powder, salt, black pepper, and lemon juice.
Gently mix with a spatula or your hands until just combined. Do not overmix to keep the texture intact.
- Form the Crab Cakes
Shape the mixture into 4-6 crab cakes, about ½ inch thick.
Place them on a plate and refrigerate for at least 15-30 minutes to help them hold their shape.
- Cook the Crab Cakes
Heat butter and olive oil in a large skillet over medium heat.
Place the crab cakes in the skillet and cook for about 3-4 minutes per side, or until golden brown and crispy
Remove from the skillet and place on a paper towel to drain excess oil.
- Serve & Enjoy!