Ingredients
- 1 pound lump crab meat (fresh or canned, drained and checked for shells)
- ⅓ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 large egg, beaten
- 2 green onions, finely chopped
- ½ bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Cajun seasoning (adjust to taste)
- 1 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- ½ cup breadcrumbs (panko or regular)
- Oil for pan-frying (vegetable or canola)
Instructions
- In a large bowl, gently combine crab meat, mayonnaise, Dijon, egg, green onions, bell pepper, garlic, Cajun seasoning, Worcestershire sauce, lemon juice, salt, and pepper.
- Fold in breadcrumbs until just combined—avoid overmixing to keep crab chunks intact.
- Shape mixture into 6–8 patties and place on parchment-lined tray.
- Chill in the fridge for at least 30 minutes to help firm up.
- Heat oil in a skillet over medium heat. Cook patties 3–4 minutes per side until golden and crispy.
- Drain on paper towels and serve hot with lemon wedges and your choice of sauce.
Notes
- Add chopped parsley or thyme for extra herb flavor.
- Swap bell pepper for jalapeño if you like heat.
- Use almond flour or gluten-free breadcrumbs for a gluten-free version.
- Bake at 400°F for 15–18 minutes (flip halfway) for a lighter preparation.
- Serve with spicy remoulade, tartar sauce, lemon aioli, or hot sauce for dipping.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer/Main
- Method: Pan-frying (or baking option)
- Cuisine: Southern-American
Nutrition
- Serving Size: 1 crab cake
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 70mg
