Imagine a dish that captures the essence of coastal cuisine, where delicate crab meat transforms into golden, crispy perfection that melts in your mouth. These Crab Cakes with Lemon Butter are not just a recipe—they're a gastronomic experience that will transport you to a seaside restaurant with every single bite. Whether you're a seafood enthusiast or looking to impress dinner guests, this recipe promises to elevate your cooking game and create a memorable meal that looks gourmet but is surprisingly simple to prepare.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 1/4 cup butter
- 1 lemon, juiced
Instructions
- Carefully pick through the crab meat to remove any shell fragments, being gentle to maintain large, delicate pieces of crab.
- In a large mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, salt, and pepper. Gently fold the ingredients together, taking care not to break up the crab meat too much.
- Cover the mixture and refrigerate for 15-20 minutes to allow the flavors to meld and the mixture to firm up, which will help the crab cakes hold their shape.
- Using clean hands, form the mixture into 8 equal-sized patties, each about 3 inches in diameter and 1/2 inch thick. Place the formed patties on a clean plate lined with parchment paper.
- Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add a thin layer of oil to prevent sticking.
- Carefully place the crab cakes in the hot pan, cooking in batches to avoid overcrowding. Cook for 3-4 minutes on each side until golden brown and crispy.
- While the crab cakes are cooking, prepare the lemon butter by melting the butter in a small saucepan over low heat. Once melted, remove from heat and stir in the fresh lemon juice.
- Transfer the cooked crab cakes to a serving platter and drizzle with the warm lemon butter sauce.
- Garnish with additional fresh lemon wedges and chopped parsley if desired. Serve immediately while hot and crispy.
Tips
- Use fresh, high-quality lump crab meat for the best flavor and texture. Avoid imitation crab at all costs.
- Be extremely gentle when mixing ingredients to preserve the delicate crab meat's texture. Overmixing can lead to tough, dense crab cakes.
- Chilling the mixture before forming patties helps them hold together better during cooking.
- Use a non-stick pan or cast-iron skillet for the best golden-brown crust without sticking.
- Don't overcrowd the pan—cook crab cakes in batches to ensure even browning and crispiness.
- The lemon butter sauce is crucial—use fresh lemon juice for the brightest, most vibrant flavor.
- Serve immediately after cooking to maintain the crispy exterior and warm, tender interior.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 8g
Protein: 22g
Fat: 19g
Saturated Fat: 8g
Cholesterol: 135mg
