48 minutes
Delicious lump crab cakes seasoned with Old Bay, perfect for a savory treat.
Lump Crabmeat, canned
0 oz
each
Flat Leaf Parsley, chopped
tablespoons
Avocado Oil Mayonnaise
tablespoons
Old Bay Seasoning
teaspoons
Dry Mustard
teaspoons
teaspoons
teaspoons
tablespoons
1. Combine Ingredients
In a large bowl, combine the lump crabmeat, large egg, chopped fresh parsley, avocado oil mayonnaise, Old Bay seasoning, dry mustard, salt, and black pepper. Stir well, breaking up any larger chunks of crabmeat with a fork.
2. Shape and Chill
Shape the mixture into four equally sized patties, each no thicker than one inch. Place the patties on a plate and refrigerate for 30 minutes to firm up.
3. Cook Crab Cakes
Heat the salted butter in a large skillet over medium heat until melted and beginning to sizzle. Carefully add the crab cakes to the skillet and cook undisturbed for 3-4 minutes on each side until golden brown.
4. Serve
Transfer the crab cakes to a serving plate and serve immediately while warm and crispy.
Opt for fresh, lump crab meat for the best texture and sweet flavor. High-quality pasteurized lump crab meat is acceptable, but avoid canned crab meat with fillers.
Use bread crumbs or cracker meal sparingly to bind the cakes without detracting from the crab's natural flavor and texture.
Fold ingredients gently into the crab meat to maintain the integrity of the luscious lumps.
Pan-fry crab cakes in a mixture of butter and oil until golden brown, without overcrowding the pan.
Use Old Bay judiciously to complement the crab. Taste and adjust seasoning as needed.
Comments (0)