Samantha Nicole Crab cakes are such a fun, seasonal dish for warmer weather months! With a crisp golden-brown crust around a tender, mildly sweet crab meat, these Easy Crab Cakes can be an amazing appetizer for your next gathering or with a side salad as the main course. Tangy and spicy, Easy Crab Cakes pack tons of bold flavors and can be made in 30 minutes or less. You can even say it’s an ocean of flavor.
Ingredients
- 1/3 cup mayonnaise
- 1 large egg, beaten
- 2 tablespoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon hot sauce
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 pound jumbo lump crabmeat, picked over for shells
- 3/4 cup panko bread crumbs
- 2 tablespoons parsley, freshly chopped
- 1/2 cup canola oil, for frying
- lemon wedges, optional, for serving
- cocktail or tartar sauce, optional, for serving
Directions
Step 1 –Combine the mayonnaise, egg, mustard, Worcestershire, and hot sauce in a small mixing bowl with a whisk.
Step 2 –Season with salt and pepper to taste.
Step 3 –Mix the crabmeat, panko, and parsley together in a medium-sized bowl.
Step 4 –Gently fold in the mayonnaise mixture and form into 8 crab cake patties.
Step 5 –Coat the bottom of a skillet with the oil and heat over medium-high on the stove-top.
Step 6 –Add the crab cake patties and cook in batches until golden brown and crisp on all sides, approximately 3-5 minutes on each side.
Step 7 –Serve warm with lemon, cocktail sauce, or tartar sauce.
