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Crab Cakes
Lump crab meat bound lightly with mayonnaise, Old Bay, mustard and panko so the crab stays the star, pan-fried until golden and served with a tangy remoulade and lemon, Maryland-style.
Total time
80 min
Prep
70 min
Cook
10 min
Difficulty
medium
Cuisine
American
Ingredients
500gfresh lump crab meat
3 tbspmayonnaise
1 tspOld Bay seasoning
1 tspDijon mustard
1 tbspWorcestershire sauce
60gpanko breadcrumbs
1egg
spring onions1 handful, sliced
butter and oilfor frying
remoulade and lemonto serve
Instructions
1
Gently mix crab, mayo, Old Bay, mustard, Worcestershire, panko, egg and spring onions.
2
Do not overmix — keep large chunks of crab.
3
Form into 8 patties. Refrigerate 1 hour.
4
Fry in butter and oil 3–4 minutes per side until golden.
5
Serve with remoulade and lemon.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
152
Protein
3.2g
Fat
9.9g
Carbs
12.5g
Fiber
0.5g
Sodium
213mg
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