Ingredients
- 1 lb. crab meat
- ⅓ cup mayonnaise
- 3 egg yolks
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ¼ teaspoon blackened seasoning
- ¼ cup chopped parsley
- 1 ¼ cups bread crumbs
- Salt and pepper to taste
- Oil for frying
Instructions
- Mix Ingredients
In a large mixing bowl, combine the crab meat, mayonnaise, egg yolks, Worcestershire sauce, Dijon mustard, lemon juice, blackened seasoning, chopped parsley, bread crumbs, salt, and pepper. Mix until evenly combined. - Form Patties
Shape the mixture into 8 evenly sized patties, pressing firmly to help them hold together. - Heat Oil
Heat about 1 inch of oil in a deep-sided skillet over medium-high heat until hot but not smoking. - Fry Crab Cakes
Add the crab cakes to the skillet and cook for 5–8 minutes, flipping halfway through, until evenly browned and cooked through. - Drain and Serve
Transfer the crab cakes to a paper towel-lined rack to drain excess oil. Serve hot with your favorite dipping sauce or a squeeze of lemon.
Tips & Variations
- For a lighter version, bake the crab cakes at 375°F (190°C) for 15–20 minutes instead of frying.
- Use panko breadcrumbs for extra crunch.
- Add a pinch of cayenne pepper or hot sauce to the mix for a spicier kick.
- Pair with tartar sauce or a garlic aioli for dipping.