Entrée: United States – Blue Crab Cakes

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 30 min

Total 55 min

Ingredients

1 lb (450 g) blue crab meat, picked over for shells
1 / 2 cup (120 ml) mayonnaise
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) Old Bay seasoning
1 egg, beaten
1 / 4 cup (30 g) breadcrumbs
1 tbsp (15 ml) chopped fresh parsley
Salt and pepper, to taste
2 tbsp (30 g) butter, for frying
Lemon wedges, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. **Prepare the Crab Cake Mixture**: In a bowl, mix together the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, beaten egg, and breadcrumbs. Gently fold in the blue crab meat and parsley, being careful not to break up the crab chunks. Season with salt and pepper.
2. **Form the Crab Cakes**: Shape the mixture into patties, about 3 inches (7.62 cm) in diameter. Place the patties on a baking sheet and refrigerate for at least 30 minutes to help them hold their shape.
3. **Cook the Crab Cakes**: Heat butter in a large skillet over medium heat. Fry the crab cakes for 3-4 minutes on each side or until golden brown and heated through.
4. **Serve**: Serve the crab cakes with lemon wedges and your choice of sauce, such as tartar or remoulade. Enjoy them hot as a delightful appetizer or main course.

1. **Prepare the Crab Cake Mixture**: In a bowl, mix together the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, beaten egg, and breadcrumbs. Gently fold in the blue crab meat and parsley, being careful not to break up the crab chunks. Season with salt and pepper.
2. **Form the Crab Cakes**: Shape the mixture into patties, about 3 inches in diameter. Place the patties on a baking sheet and refrigerate for at least 30 minutes to help them hold their shape.
3. **Cook the Crab Cakes**: Heat butter in a large skillet over medium heat. Fry the crab cakes for 3-4 minutes on each side or until golden brown and heated through.
4. **Serve**: Serve the crab cakes with lemon wedges and your choice of sauce, such as tartar or remoulade. Enjoy them hot as a delightful appetizer or main course.