Classic seafood patties (Print Version)
# Ingredients:
01 -
1 lb fresh lump crab meat (preferably Maryland blue crab)
02 -
1/2 cup mayonnaise
03 -
1 large egg, beaten
04 -
1 tsp Dijon mustard
05 -
1 tsp Worcestershire sauce
06 -
1 tsp Old Bay seasoning
07 -
1 tbsp fresh lemon juice
08 -
1 tbsp finely chopped fresh parsley
09 -
1/2 cup crushed saltine crackers or panko breadcrumbs
10 -
2 tbsp unsalted butter (for frying)
11 -
2 tbsp vegetable oil (for frying)
12 -
Salt and pepper to taste
# Instructions:
01 -
In a large mixing bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and parsley until well combined.
02 -
Gently fold in the crab meat, being careful not to break up the lumps too much. Add the crushed saltine crackers or panko breadcrumbs and mix until just combined.
03 -
Using your hands, shape the mixture into 4-6 crab cakes, about 1 inch thick. Place them on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them hold their shape.
04 -
Heat the butter and vegetable oil in a large skillet over medium heat. Cook the crab cakes for about 3-4 minutes per side until golden brown and crispy.
05 -
Preheat your oven to 375°F (190°C). Place the crab cakes on a parchment-lined baking sheet and bake for 12-15 minutes until golden brown.
06 -
Serve hot with lemon wedges, tartar sauce, or a spicy remoulade sauce.