Zesty Lemon Garlic Crab Cakes

Crab cakes are a beloved dish, celebrated for their delightful combination of tender crab meat and flavorful seasonings. They offer a taste of coastal cuisine, often evoking memories of sunny boardwalks and seafood shacks. What makes crab cakes even more appealing is their versatility; they can serve as a sophisticated appetizer or a hearty main course, fitting seamlessly into both casual gatherings and elegant dinners.

Discover the mouthwatering flavors of Zesty Lemon Garlic Crab Cakes with this easy-to-follow recipe. These delicious crab cakes blend tender lump crab meat with zesty lemon juice, aromatic garlic, and a hint of Old Bay seasoning for a fresh twist on a classic dish. Perfect as an appetizer or a main course, they capture the essence of coastal cuisine. Elevate your next gathering with these flavorful bites that will impress your guests and tantalize your taste buds.

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Ingredients

1 lb lump crab meat (picked over for shells)

1/2 cup breadcrumbs (preferably panko for extra crunch)

1/4 cup mayonnaise

2 tbsp Dijon mustard

1 tbsp fresh lemon juice

Zest of 1 lemon

2 garlic cloves, minced

1 tsp Worcestershire sauce

1/2 tsp Old Bay seasoning

1/4 tsp cayenne pepper (adjust to taste)

1/4 cup fresh parsley, finely chopped

1 large egg, lightly beaten

Salt and pepper, to taste

3 tbsp olive oil (for frying)

Lemon wedges, for serving

Fresh parsley, for garnish

Instructions

Prepare the Mixture: In a large mixing bowl, gently combine the lump crab meat, breadcrumbs, mayonnaise, Dijon mustard, lemon juice, lemon zest, minced garlic, Worcestershire sauce, Old Bay seasoning, cayenne pepper, chopped parsley, and the beaten egg. Season with salt and pepper to taste.

Form the Patties: Using your hands, take small portions of the crab mixture and shape them into patties, about 2-3 inches in diameter. You should be able to make approximately 8 crab cakes. Place them on a plate or baking sheet lined with parchment paper.

Chill the Patties: Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes. This helps them hold together while cooking.

Cook the Crab Cakes: In a large skillet, heat the olive oil over medium heat. Once the oil is shimmering, carefully add the crab cakes to the skillet (in batches if necessary). Cook for about 4-5 minutes on each side or until they are golden brown and crispy.

Drain Excess Oil: Once cooked, transfer the crab cakes to a paper towel-lined plate to drain any excess oil.

Serve: Serve the crab cakes warm, garnished with fresh parsley and lemon wedges on the side for an extra zesty kick.

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4 (2 crab cakes per serving)