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Chesapeake Bay Crab Cakes

Mouthwatering Chesapeake Bay Crab Cake on a Plate
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These Chesapeake Bay Crab Cakes are bursting with sweet crab meat and just the right amount of seasoning. Pan-fried to golden perfection, they’re a true taste of the Maryland shore.

Ingredients

Scale
  • 1 pound jumbo lump crab meat, picked over for shells
  • 1/2 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 1 large egg, lightly beaten
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup finely chopped celery
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon black pepper
  • 1/2 cup panko bread crumbs, plus more for coating
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Lemon wedges, for serving

Instructions

  1. In a large bowl, gently combine the crab meat, mayonnaise, Dijon mustard, and egg. Be careful not to overmix.
  2. Add the red bell pepper, celery, parsley, Old Bay seasoning, and black pepper. Gently fold to combine.
  3. Add 1/2 cup of panko bread crumbs and gently fold until just combined.
  4. Shape the mixture into 6 crab cakes. Gently coat each crab cake with additional panko bread crumbs.
  5. In a large skillet, heat the butter and olive oil over medium heat.
  6. Carefully place the crab cakes in the skillet and cook for 4-5 minutes per side, or until golden brown and heated through.
  7. Serve immediately with lemon wedges.

Notes

Serve these crab cakes on a toasted brioche bun with lettuce and tomato for a delicious sandwich, or enjoy them as an appetizer with a side of tartar sauce.

Find it online: https://mommymademeals.com/chesapeake-bay-crab-cakes/