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To fully appreciate the Zesty Lemon Garlic Crab Cakes, it's essential to understand the historical context and culinary significance of crab cakes in various cultures. Originating in the coastal regions of the United States, crab cakes have evolved over the years and have become a staple in many seafood restaurants. Traditionally made with blue crab, these cakes can vary widely in preparation methods and ingredients, reflecting the local flavors and culinary practices of different areas.

Zesty Lemon Garlic Crab Cakes

Discover the ultimate seafood indulgence with these Zesty Lemon Garlic Crab Cakes! Bursting with fresh flavors, this delightful recipe combines sweet lump crab meat with a tangy lemon and garlic kick, making it perfect for any gathering. Whether you're hosting a dinner party or enjoying a cozy meal at home, these crab cakes are sure to impress. Learn how to create a crispy exterior and tender interior for a gourmet experience right in your kitchen. Perfect for seafood lovers!
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Ingredients
  

1 lb fresh lump crab meat

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

1/4 cup mayonnaise

1 large egg, lightly beaten

3 tablespoons fresh lemon juice

2 teaspoons lemon zest

2 teaspoons Dijon mustard

2 cloves garlic, minced

1 green onion, finely chopped

1 tablespoon fresh parsley, chopped

1/2 teaspoon Old Bay seasoning (or more to taste)

Salt and pepper to taste

1/4 cup all-purpose flour (for dusting)

3 tablespoons olive oil (for frying)

Lemon wedges and extra parsley for serving

Instructions
 

Prepare the Mixture: In a large bowl, gently mix the lump crab meat, breadcrumbs, mayonnaise, beaten egg, lemon juice, lemon zest, Dijon mustard, minced garlic, chopped green onion, parsley, Old Bay seasoning, salt, and pepper. Be careful not to shred the crab meat too much – you want chunks for texture!

    Form the Cakes: Once the mixture is well combined, cover it and let it chill in the refrigerator for at least 30 minutes. This helps the crab cakes hold their shape when cooking.

      Shape the Crab Cakes: After chilling, use your hands to form the mixture into patties (about 2 inches in diameter). Dust each patty lightly with flour on both sides to help achieve a nice golden crust when frying.

        Heat the Oil: In a large skillet, heat the olive oil over medium heat. Make sure the oil is hot enough that it shimmers but doesn’t smoke.

          Cook the Crab Cakes: Carefully place the crab cakes in the skillet (you may need to do this in batches to avoid overcrowding) and cook for about 4–5 minutes on each side, or until golden brown and crispy. Flip gently to prevent breaking.

            Drain and Serve: Once cooked, transfer the crab cakes to a paper towel-lined plate to drain excess oil.

              Garnish: Serve the crab cakes warm with lemon wedges and a sprinkle of fresh parsley. They pair wonderfully with a side salad or your favorite dipping sauce, such as a tangy remoulade.

                Prep Time, Total Time, Servings: 30 min | 1 hour | 4 servings