Fried Crab Cakes Recipe by Jillian Dudek
Cooking Instructions 45 minutes 1 In a large bowl, gently mix the crab meat with the breadcrumbs, mayonnaise, egg, Dijon mustard, Old Bay seasoning, parsley, lemon juice, Worcestershire sauce, salt, and pepper. Be careful not to break up the crab too much—you're aiming for large chunks to give the crab cakes a nice texture. 2 Once the mixture is well combined, form the crab mixture into 8 equal-sized patties. If the mixture feels too wet, add a bit more breadcrumbs until it holds together. Place the patties on a plate and refrigerate them for about 30 minutes to help them firm up. 3 Heat the olive oil in a skillet over medium heat. Once the oil is hot, carefully add the crab cakes to the pan. Fry them for about 3-4 minutes per side or until golden brown and crispy. Remove them from the skillet and drain on paper towels. 4 Serve your crab cakes with a side of fresh vegetables, a squeeze of lemon, or your favorite dipping sauce. 1 In a large bowl, gently mix the crab meat with the breadcrumbs, mayonnaise, egg, Dijon mustard, Old Bay seasoning, parsley, lemon juice, Worcestershire sauce, salt, and pepper. Be careful not to break up the crab too much—you're aiming for large chunks to give the crab cakes a nice texture. 1 In a large bowl, gently mix the crab meat with the breadcrumbs, mayonnaise, egg, Dijon mustard, Old Bay seasoning, parsley, lemon juice, Worcestershire sauce, salt, and pepper. Be careful not to break up the crab too much—you're aiming for large chunks to give the crab cakes a nice texture. 2 Once the mixture is well combined, form the crab mixture into 8 equal-sized patties. If the mixture feels too wet, add a bit more breadcrumbs until it holds together. Place the patties on a plate and refrigerate them for about 30 minutes to help them firm up. 2 Once the mixture is well combined, form the crab mixture into 8 equal-sized patties. If the mixture feels too wet, add a bit more breadcrumbs until it holds together. Place the patties on a plate and refrigerate them for about 30 minutes to help them firm up. 3 Heat the olive oil in a skillet over medium heat. Once the oil is hot, carefully add the crab cakes to the pan. Fry them for about 3-4 minutes per side or until golden brown and crispy. Remove them from the skillet and drain on paper towels. 3 Heat the olive oil in a skillet over medium heat. Once the oil is hot, carefully add the crab cakes to the pan. Fry them for about 3-4 minutes per side or until golden brown and crispy. Remove them from the skillet and drain on paper towels. 4 Serve your crab cakes with a side of fresh vegetables, a squeeze of lemon, or your favorite dipping sauce. 4 Serve your crab cakes with a side of fresh vegetables, a squeeze of lemon, or your favorite dipping sauce. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Summer Salad with Citrus and Blue Cheese Taiwanese Popcorn Chicken (Air-Fryer Edition) Anxiety soup Burger Wrap eng 🫒Orzo Pasta Salad 🫒 Summer Salad with Citrus and Blue Cheese Taiwanese Popcorn Chicken (Air-Fryer Edition) Anxiety soup Burger Wrap eng 🫒Orzo Pasta Salad 🫒 Soya Tikki Gurasa Rhonda’s Spice-Rubbed Filet Mignon with Onion Gravy Healthy nutritious rajgira flour and roasted peanut powder dry fruits Burfi Eggless Bomboloni Gond sukhdi Chocolate Cake Pops 🍫🍰Quick Treats in 15 Minutes 👏🏻 Asian Carrot Salad Buddha Bowl with Miso Ginger Dressing Summer Salad with Citrus and Blue Cheese Soya Tikki Gurasa Rhonda’s Spice-Rubbed Filet Mignon with Onion Gravy Healthy nutritious rajgira flour and roasted peanut powder dry fruits Burfi Eggless Bomboloni Gond sukhdi Chocolate Cake Pops 🍫🍰Quick Treats in 15 Minutes 👏🏻 Asian Carrot Salad Buddha Bowl with Miso Ginger Dressing Summer Salad with Citrus and Blue Cheese