These Crunchy Crab Cakes with Lemon Butter Sauce are an irresistible combination of sweet, tender crab meat and a crispy golden crust. Perfectly seasoned with a hint of Old Bay, parsley, and a touch of Dijon mustard, the crab cakes are pan-fried to crispy perfection. The addition of a tangy, creamy lemon butter sauce drizzled on top takes this dish to a whole new level, creating an unforgettable bite. Ideal for an appetizer, light meal, or special dinner, these crab cakes are as satisfying as they are flavorful.
Ingredients:
- For the Crab Cakes:
- 1 lb (450g) lump crab meat, drained and picked over for shells
- 1/2 cup breadcrumbs (preferably panko for extra crunch)
- 1/4 cup mayonnaise
- 1 large egg
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh lemon juice
- Salt and pepper to taste
- 2 tbsp olive oil (for frying)
- For the Lemon Butter Sauce:
- 1/4 cup unsalted butter
- 2 tbsp fresh lemon juice
- 1 garlic clove, minced
- 1 tsp capers (optional, for added tang)
- Salt and pepper to taste
- Fresh parsley, for garnish
Directions:
- Make the Crab Cake Mixture:
- In a large mixing bowl, gently combine the lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, and lemon juice.
- Season with salt and pepper to taste. Be careful not to overmix, as you want to keep the crab meat as intact as possible for a delicate texture.
- Shape the mixture into 8-10 small cakes, about 2-3 inches in diameter, pressing gently to compact them.
- Chill the Crab Cakes:
- Place the formed crab cakes on a baking sheet and refrigerate for at least 30 minutes. This helps the cakes hold together while cooking and ensures a crisp crust.
- Prepare the Lemon Butter Sauce:
- While the crab cakes chill, prepare the sauce. In a small saucepan, melt the butter over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Stir in the fresh lemon juice and capers (if using), and season with salt and pepper. Let the sauce simmer for another minute, then remove from heat. Keep warm.
- Cook the Crab Cakes:
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the crab cakes in batches, being careful not to overcrowd the pan.
- Cook each side for 3-4 minutes, or until golden brown and crispy. Use a spatula to flip the cakes gently to avoid breaking them.
- Transfer the cooked crab cakes to a plate lined with paper towels to drain any excess oil.
- Serve:
- Serve the crab cakes hot, drizzled with the warm lemon butter sauce. Garnish with fresh parsley and a wedge of lemon on the side for an extra burst of freshness.
These Crunchy Crab Cakes with Lemon Butter Sauce are perfect on their own or served with a light salad, sautéed vegetables, or a side of roasted potatoes. Enjoy the balance of crunch, sweetness, and the creamy citrus sauce for a truly indulgent seafood dish!
