Easy Crab Cakes

If you’re looking for a simple yet impressive dish that brings coastal flavor to your table, these easy crab cakes are a must-try. With just a handful of ingredients and minimal prep time, they’re perfect for weeknight dinners, brunch with friends, or even a dinner party appetizer.

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If you’re looking for a simple yet impressive dish that brings coastal flavor to your table, these easy crab cakes are a must-try. With just a handful of ingredients and minimal prep time, they’re perfect for weeknight dinners, brunch with friends, or even a dinner party appetizer.

Ingredients:

• 1 lb lump crab meat
• 1 egg
• 2 tsp Worcestershire sauce
• 1/4 tsp Dijon mustard
• 2 Tbsp mayonnaise
• 1 Tbsp sour cream 
• 1 tsp lemon juice
• 1 tsp parsley flakes, dried or fresh
• 1 tsp Creole seasoning or old bay
• 1/2 C breadcrumbs

Instructions:

In a large mixing bowl, combine all ingredients except for crab meat and breadcrumbs. 

Gently fold the crab meat into the wet mix, being careful not to break up any lumps. Add the breadcrumbs and gently toss to combine throughout. Shape into cakes.

I like to let the crab cakes rest in the refrigerator for up to an hour before cooking. Pull from the fridge and there’s a few ways to cook these, Pan fry for 5 minutes per side with a little avocado oil, bake at 375°F for 12-15 minutes until evenly browned on each side or my favorite way, grill them! I grill them on my griddle or you can use some tin foil so they don’t fall through the grates and cook evenly on each side for 10-12 minutes.