Best Crab Cakes Ever

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Ingredients

• 1 pound jumbo lump crab meat (picked over for shells)
• 1/2 cup mayonnaise
• 1 large egg, beaten
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Old Bay seasoning
• 1/4 teaspoon paprika (optional)
• 1/2 cup breadcrumbs (panko or regular, plus extra for coating if desired)
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste
• 2 tablespoons butter (or oil, for frying)

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Construction

1. Prepare the Mixture:

1. In a large mixing bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and paprika.
2. Gently fold in the crab meat, breadcrumbs, and parsley until just combined. Avoid overmixing to maintain the texture of the crab.
3. Taste the mixture and add salt and pepper if needed.

2. Shape the Cakes:

1. Form the mixture into patties, about 3 inches wide and 1 inch thick.
2. Optional: Lightly coat the crab cakes with additional breadcrumbs for extra crunch.
3. Place the patties on a baking sheet and refrigerate for 30 minutes to help them hold their shape during cooking.

3. Cook the Crab Cakes:

1. Heat butter or oil in a large skillet over medium heat.
2. Cook the crab cakes for 3-4 minutes on each side, until golden brown and crispy.
3. Transfer to a plate lined with paper towels to drain excess oil.

4. Serve:

Serve warm with your favorite dipping sauce, such as tartar sauce, remoulade, or a squeeze of fresh lemon.

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Variations:

1. Spicy Kick: Add 1 finely diced jalapeño or 1/4 teaspoon cayenne pepper to the mixture.
2. Gluten-Free: Use almond flour or gluten-free breadcrumbs instead of regular breadcrumbs.
3. Baked Option: Bake the crab cakes on a parchment-lined baking sheet at 375°F (190°C) for 15-20 minutes, flipping halfway through.
4. Herby Flavor: Add chopped chives or dill for a fresh herbal touch.
5. Asian Twist: Mix in a teaspoon of soy sauce and a pinch of ginger powder, and serve with a sriracha mayo.

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Tips:

1. Use Fresh Crab Meat: For the best flavor, use fresh jumbo lump crab meat. Drain it well to avoid soggy cakes.
2. Refrigeration: Chilling the patties helps them stay intact during cooking.
3. Minimal Filler: Don’t add too many breadcrumbs to let the crab shine as the star ingredient.
4. Prevent Burning: Cook over medium heat to ensure the crab cakes cook through without burning the outside.
5. Storage: Store uncooked crab cakes in the refrigerator for up to 24 hours or freeze them for up to 3 months.

Enjoy these tender, flavorful crab cakes—perfect for a seafood dinner, appetizer, or sandwich filling!