Lump Crab Meat: 1 pound (ensure it’s fresh for the best flavor)
Breadcrumbs: ½ cup (panko or regular breadcrumbs work well)
Eggs: 2 large, lightly beaten
Mayonnaise: ¼ cup
Dijon or Creole Mustard: 1 tablespoon
Worcestershire Sauce: 1 teaspoon
Fresh Parsley: 2 tablespoons, chopped
Green Onions: 2 tablespoons, finely chopped
Cajun Seasoning: 1 teaspoon
Paprika: ½ teaspoon
Cayenne Pepper: ¼ teaspoon (optional, for extra heat)
Salt: ½ teaspoon
Black Pepper: ¼ teaspoon
Vegetable Oil: For frying
Instructions
Prepare the Crab Mixture:
In a large mixing bowl, combine the lump crab meat, breadcrumbs, eggs, mayonnaise, mustard, Worcestershire sauce, parsley, green onions, Cajun seasoning, paprika, cayenne pepper, salt, and black pepper. Gently fold the mixture to avoid breaking up the crab meat.
Form the Crab Cakes:
Divide the mixture into 8 equal portions and shape each portion into a round patty, about 1 inch thick. Place the formed crab cakes on a tray lined with parchment paper.
Chill the Crab Cakes:
Refrigerate the crab cakes for at least 15-30 minutes. This step helps them hold their shape during cooking.
Heat the Oil:
In a large skillet, heat about 2 tablespoons of vegetable oil over medium heat. Ensure the oil is hot but not smoking.
Cook the Crab Cakes:
Gently place 3-4 crab cakes in the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy. Repeat with the remaining crab cakes, adding more oil as needed.
Drain and Serve:
Transfer the cooked crab cakes to a plate lined with paper towels to drain any excess oil. Serve warm with your favorite dipping sauce or alongside a fresh salad.
