Savory parmesan crab cakes offer an irresistible seafood delight perfect for impressing guests Easy recipe for a mouthwatering experience
Ingredients
Scale
1 pound fresh lump crab meat, picked over for shells
3/4 cup breadcrumbs (substitution: gluten-free breadcrumbs for a gluten-free option)
1/2 cup grated Parmesan cheese (substitution: Pecorino Romano for a sharper flavor)
1/4 cup mayonnaise
1 large egg, beaten
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped (substitution: chives or cilantro)
Salt and pepper to taste
Vegetable oil for frying
Instructions
In a large mixing bowl, combine the fresh lump crab meat, breadcrumbs, grated Parmesan, and chopped parsley. Gently fold until just mixed.
In a separate bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, and lemon juice. Pour this mixture over the crab mixture and gently mix until combined. Season with salt and pepper to taste.
Using your hands, scoop about 1/4 cup of the mixture and form it into a patty, about 1 inch thick. Place on a parchment-lined baking sheet.
Refrigerate the crab cakes for about 15 minutes to help them set.
Heat vegetable oil in a skillet over medium heat. Carefully add the crab cakes and cook for about 4-5 minutes on each side, until golden brown.
Transfer to a paper towel-lined plate to absorb excess oil. Serve hot with your choice of sauce.
