Ingredients
Scale
- 450 g frisches Krabbenfleisch
- 120 ml Mayonnaise
- 1 großes Ei, leicht geschlagen
- 1 Esslöffel Dijon Senf
- 1 Esslöffel Worcestershire Sauce
- 1 Teelöffel Old Bay Gewürz
- 1/4 Tasse fein gehackte frische Petersilie
- 1/2 Tasse Semmelbrösel
- 1 Esslöffel Zitronensaft
- Salz und Pfeffer nach Geschmack
- 1/4 Tasse Butter zum Braten
- Zitronenspalten zum Servieren
- Frische Petersilie zum Garnieren
Instructions
- Combine the crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, bread crumbs, and lemon juice in a large bowl.
- Season the mixture with salt and pepper to taste.
- Mix everything gently but thoroughly until just combined, being careful not to crush the crab meat.
- Form 8-10 crab cakes from the mixture, pressing gently to hold together but not too tight.
- Heat the butter in a large skillet over medium heat until melted and hot.
- Cook the crab cakes for about 3-4 minutes on each side, or until golden brown and crispy.
- Drain the crab cakes on paper towels to remove excess fat.
- Garnish with fresh parsley and serve immediately with lemon wedges.
Notes
For extra crispy cakes, consider coating them with panko breadcrumbs before frying. Chill the formed cakes for 30 minutes to help them hold their shape while cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Seafood
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 75mg