🦀 Copycat Crab Cakes

🛒 Ingredients (Makes 6–8 crab cakes)

• 1 lb lump crab meat, drained and picked over

• ½ cup mayonnaise

• 1 large egg

• 1 tsp Dijon mustard

• 1 tsp Worcestershire sauce

• 1 tsp Old Bay seasoning

• 1 tbsp lemon juice

• ¼ cup finely crushed saltine crackers or breadcrumbs

• 2 tbsp fresh parsley, chopped

• 2 tbsp green onions, finely sliced

• Salt & black pepper to taste

• 2–3 tbsp butter or oil (for frying)

👩‍🍳 Instructions

1️⃣ Mix Gently

• In a bowl, whisk mayonnaise, egg, mustard, Worcestershire, Old Bay, and lemon juice.

• Fold in crab meat carefully to keep lumps intact.

• Add crushed crackers, parsley, green onions, salt, and pepper.

• Mix gently — do not overwork.

2️⃣ Shape

• Form into 6–8 patties.

• Place on a lined tray and refrigerate 30–60 minutes to help them firm up.

3️⃣ Cook

🔥 Pan-Fry (Best Flavor)

1. Heat butter or oil in a skillet over medium heat.

2. Cook crab cakes 3–4 minutes per side until golden brown and heated through.

🔥 Bake Option

• Bake at 400°F (200°C) for 12–15 minutes, flipping halfway.

🍋 Serve With

• Lemon wedges

• Tartar sauce

• Remoulade sauce

• Fresh salad or roasted vegetables

✨ Tips for Restaurant-Quality Crab Cakes

• Use lump crab meat for best texture.

• Minimal filler = more crab flavor.

• Chill before cooking to prevent falling apart.

• Don’t flip too early — let crust form first.

If you’d like, I can also give you:

• 🧑‍🍳 Maryland-style crab cakes (extra Old Bay flavor)

• 🏖️ Red Lobster-style copycat version

• 🥗 Low-carb / keto crab cakes

• 🍽️ Air fryer crab cakes

Just tell me which one you want!