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Crab cakes have long been celebrated as a quintessential seafood dish, delighting palates across the globe. Their appeal lies not only in their delectable taste but also in the delightful balance of flavors and textures they offer. The tender, lump crab meat melds perfectly with a medley of seasonings, vegetables, and binding agents, resulting in a dish that is both satisfying and sophisticated. For those who may shy away from seafood cooking, fear not; this crab cake recipe is remarkably easy to prepare, promising a delightful outcome that will impress family and friends alike.

Golden Crispy Crab Cakes

Discover the joy of making golden crispy crab cakes with this easy and delicious recipe. Perfectly combining fresh lump crab meat, vibrant vegetables, and savory seasonings, these crab cakes deliver a gourmet experience right at home. Learn how to achieve that ideal crispy crust and delightful texture with simple steps and high-quality ingredients. Whether you’re a seasoned chef or a beginner, impress your family and friends with these mouthwatering seafood bites!
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Ingredients
  

1 lb fresh lump crab meat, picked over for shells

1/2 cup mayonnaise

1 large egg, beaten

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 teaspoon Old Bay seasoning

1 teaspoon lemon juice

1/2 cup breadcrumbs (preferably panko)

1/4 cup finely chopped green onions

1/4 cup finely chopped red bell pepper

Salt and pepper to taste

Vegetable oil for frying

Fresh lemon wedges and tartar sauce for serving

Instructions
 

Prepare the Mixture: In a large mixing bowl, combine the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, salt, and pepper. Whisk until smooth.

    Add Crab and Veggies: Gently fold in the lump crab meat, panko breadcrumbs, green onions, and red bell pepper until evenly combined. Be careful not to break up the crab meat too much; you want nice chunks for texture.

      Form Patties: Using your hands, form the crab mixture into small patties, about 3 inches in diameter and 1 inch thick. You should get about 8-10 patties. Place them on a parchment-lined baking tray.

        Chill the Patties: Cover the tray with plastic wrap and refrigerate the crab cakes for at least 30 minutes. This helps them hold their shape while frying.

          Heat the Oil: In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. To test if the oil is ready, drop in a small piece of the crab mixture; it should sizzle immediately.

            Fry the Crab Cakes: Carefully add the crab cakes to the skillet, cooking in batches to avoid overcrowding. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as necessary to prevent burning.

              Drain and Serve: Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil. Serve warm with fresh lemon wedges and tartar sauce on the side.

                Prep Time, Total Time, Servings: 20 minutes | 1 hour (including chilling) | 4 servings