While crab cakes may look impressive when served, they’re surprisingly easy to make! Start with good quality jumbo lump crab meat – the kind you find in a can at any supermarket is just perfect – and combine with a few pantry items to create these delicious cakes. Then fire up that grill and cook on a cast iron pan or grill griddle for just 10 minutes. They’re beautiful served with a simple green salad or even on a roll with lettuce and tomato for lunch, or pair with your favorite sides for dinner.
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PREP TIME1 hrs 10 min
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COOK TIME10 min
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TOTAL TIME1 hrs 20 min
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SERVES4
Ingredients
- 1 lb. jumbo lump crab meat
- ½ cup panko or crumbled crackers
- 1 egg
- ¼ cup mayonnaise
- 1 tbsp. fresh parsley, chopped
- 2 tsp. Dijon mustard
- 2 tsp. Worcestershire sauce
- 1 tsp. Old Bay seasoning
- 1 tsp. lemon juice
- ¼ tsp. salt
Instructions
- Combine egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice and salt in a bowl.
- Add the crab meat and panko or crackers, mixing very gently so as not to break up the larger lumps of crab meat.
- Cover and refrigerate for at least 1 hour, then form into 6 patties.
- Heat the grill to medium-high heat, allowing a cast iron skillet to preheat about 5 minutes on the grill. Add a thin coat of vegetable oil and cook the patties about 10 minutes, flipping once.
- Remove and serve immediately.
Looking for a side dish that goes swimmingly with crab cakes? Check out our Grilled Bacon-Wrapped Asparagus recipe for the how-to.