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Crab cakes are one of the most cherished seafood dishes in culinary tradition, celebrated for their delicate balance of flavors and textures. These delectable treats have won the hearts of many, from fine dining enthusiasts to casual home cooks. While you can find crab cakes in restaurants and grocery stores, nothing quite compares to the satisfaction of creating your own from scratch. Homemade crab cakes not only allow for personalization but also guarantee the use of fresh, high-quality ingredients that elevate your dish to restaurant-quality status.

Golden Crispy Crab Cakes

Discover the joy of making golden crispy crab cakes from scratch with this enticing recipe! Celebrate the delicate balance of fresh crab meat, crispy breadcrumbs, and flavorful seasonings that elevate this dish to restaurant-quality. Perfect for any occasion, these crab cakes can be served as an appetizer or a main course. Not only do they taste amazing, but making them at home ensures high-quality ingredients and endless flavor possibilities. Dive into the art of crafting these delicious treats and impress your family and friends!
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Ingredients
  

1 lb fresh lump crab meat, picked over for shells

1/2 cup breadcrumbs (preferably panko for extra crispiness)

1/4 cup mayonnaise

1 large egg, lightly beaten

2 green onions, finely chopped

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 teaspoon Old Bay seasoning

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 cup finely chopped red bell pepper

1/4 cup fresh parsley, chopped

Oil for frying (vegetable or canola)

Instructions
 

Prep the Mixture: In a large mixing bowl, combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Whisk until smooth.

    Combine Ingredients: Gently fold in the lump crab meat, breadcrumbs, green onions, red bell pepper, and fresh parsley. Be careful not to break up the crab meat too much; you want to maintain some lumps for texture.

      Chill: Cover the crab mixture and refrigerate for at least 30 minutes. This step is important for ensuring the cakes hold together during cooking.

        Shape the Cakes: After chilling, divide the mixture into 8 equal portions and shape each portion into a patty about 1 inch thick. Place the patties on a parchment-lined tray.

          Heat the Oil: In a large skillet, heat about 1/4 inch of oil over medium-high heat. To test if the oil is ready, drop a small piece of breadcrumb into the oil; if it sizzles, you’re good to go.

            Cook the Crab Cakes: Carefully place a few crab cakes in the hot oil, ensuring not to overcrowd the pan. Fry for about 4-5 minutes on each side or until golden brown and crispy. Adjust the heat as necessary to prevent burning.

              Drain and Serve: Once cooked, transfer the crab cakes to a plate lined with paper towels to drain excess oil. Keep them warm in a 200°F (93°C) oven while you cook the remaining cakes.

                Garnish and Enjoy: Serve the crab cakes with a squeeze of fresh lemon juice and your choice of dipping sauce—tartar sauce or a zesty aioli pair well. Garnish with additional parsley if desired.

                  30 minutes | 1 hour | 4 servings