Hereford House Crab Cakes
Savor the irresistible taste of Hereford House Crab Cakes, a recipe that transforms fresh lump crab meat into golden, restaurant-quality perfection. These tender, flavor-packed crab cakes are delicately held together with panko breadcrumbs, creamy mayonnaise, and a touch of Dijon mustard, while a sprinkle of Old Bay seasoning provides a classic coastal twist. Enhanced with the brightness of lemon juice, fresh parsley, and thinly sliced green onions, these crab cakes strike an ideal balance of freshness and savoriness. Pan-seared in a luscious combination of butter and olive oil, they develop a beautifully crisp exterior while remaining juicy and flavorful inside. Perfect as an elegant appetizer or a satisfying main course, these crab cakes are ready in just 35 minutes and pair wonderfully with lemon wedges, tartar sauce, or your favorite dipping sauce for a gourmet dining experience at home.
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Ingredients
- 454 grams lump crab meat
- 120 grams panko breadcrumbs
- 60 grams mayonnaise
- 15 grams Dijon mustard
- 5 grams Old Bay seasoning
- 1 large egg
- 15 milliliters lemon juice
- 15 grams fresh parsley
- 30 grams green onions
- 30 grams butter
- 15 milliliters olive oil
Directions
Step 1
In a large mixing bowl, gently combine the lump crab meat, ensuring you pick through it to remove any shell fragments.
Step 2
Add the panko breadcrumbs, mayonnaise, Dijon mustard, Old Bay seasoning, egg (lightly beaten), lemon juice, finely chopped parsley, and thinly sliced green onions to the crab meat.
Step 3
Gently mix the ingredients until just combined, being careful not to break up the crab meat too much.
Step 4
Using your hands, form the mixture into 8 evenly sized patties, about 2.5 cm thick. Place them on a baking sheet lined with parchment paper and refrigerate for 30 minutes to help them firm up.
Step 5
In a large skillet, heat the butter and olive oil over medium heat until the butter is fully melted and begins to foam.
Step 6
Add the crab cakes to the skillet in batches, being careful not to overcrowd the pan. Cook each cake for 3-4 minutes on each side, or until golden brown and heated through.
Step 7
Remove the cooked crab cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Step 8
Serve the crab cakes hot with a side of lemon wedges, tartar sauce, or your favorite dipping sauce for a restaurant-quality appetizer or entrée.
Nutrition Facts
| Serving size | 360.2 grams (360.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1401 |
| Total Fat 97.30g | 125% |
| Saturated Fat 21.90g | 110% |
| Polyunsaturated Fat 4.10g | |
| Cholesterol 349mg | 116% |
| Sodium 2277mg | 99% |
| Total Carbohydrate 111.20g | 40% |
| Dietary Fiber 5.60g | 20% |
| Total Sugars 10.10g | |
| Protein 25.00g | 50% |
| Vitamin D 59IU | 293% |
| Calcium 119mg | 9% |
| Iron 7mg | 41% |
| Potassium 300mg | 6% |
Source of Calories