Description
Tangier Island Crab Cakes are a seafood lover’s delight, featuring sweet, succulent lump crab meat enveloped in a golden, crispy exterior. These delectable cakes bring the rich flavors of Tangier Island right to your table, making them perfect for appetizers or main courses. Enhanced with zesty Dijon mustard and classic Old Bay seasoning, these crab cakes will impress your guests at any gathering or cozy dinner. Enjoy them warm with a squeeze of lemon for an unforgettable flavor experience.
Ingredients
Scale
- 1 lb fresh lump crab meat
- 1/3 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 cup panko breadcrumbs
- 2 large eggs
- 1 tbsp Old Bay seasoning
- 1/4 cup chopped fresh parsley
- 1 tbsp lemon juice
- Cooking oil (for frying)
Instructions
- Gather all ingredients: lump crab meat, mayonnaise, Dijon mustard, breadcrumbs, eggs, Old Bay seasoning, parsley, lemon juice, and cooking oil.
- In a large bowl, mix crab meat with mayonnaise and Dijon mustard. Gently fold in breadcrumbs until incorporated. Add eggs one at a time along with Old Bay seasoning, parsley, and lemon juice. Stir until combined but chunky.
- Shape the mixture into patties about 2 inches wide and place on a parchment-lined baking sheet. Refrigerate for about 30 minutes (optional).
- Heat cooking oil in a skillet over medium heat. Fry each crab cake for about 4 minutes per side until golden brown and crispy.
- Drain excess oil on paper towels and serve warm with lemon wedges.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake (85g)
- Calories: 210
- Sugar: 1g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 80mg