Fish & Oyster House Crab Cakes bring the authentic flavor of coastal seafood to your table with their rich, savory taste and perfect texture. Made with fresh crab meat and just the right blend of seasonings, these crab cakes offer a balance of creamy and crispy, reminiscent of those found in iconic seafood houses. Serve them with a zesty lemon aioli or a tangy slaw for a true seafood experience at home.
Ingredients:
- 1 lb lump crab meat, picked over for shells
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Old Bay seasoning
- 1 egg, lightly beaten
- 1/4 cup breadcrumbs (plus more for coating)
- 2 green onions, finely chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1/4 cup vegetable oil (for frying)
Instructions:
- Prepare the crab cake mixture: In a large bowl, gently mix the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, breadcrumbs, green onions, parsley, lemon juice, salt, and pepper. Be careful not to overmix to preserve the texture of the crab.
- Form the cakes: Shape the mixture into 8 small or 4 larger crab cakes. Coat each crab cake lightly with additional breadcrumbs for a crispier exterior. Place the formed crab cakes on a plate and refrigerate for at least 30 minutes to firm up.
- Cook the crab cakes: Heat the vegetable oil in a large skillet over medium heat. Once hot, fry the crab cakes for 3-4 minutes on each side, until golden brown and cooked through.
- Serve: Transfer the crab cakes to a plate lined with paper towels to drain any excess oil. Serve hot with lemon wedges, a side of lemon aioli, or your favorite seafood dip.
