Mcclellanville Crabcakes

Transport yourself to the charming coastal town of Mcclellanville with these golden, crispy crabcakes that put the delicate sweetness of lump crab meat center stage. Packed with flavor from Dijon mustard, Worcestershire sauce, and a touch of Old Bay seasoning, these crabcakes are perfectly balanced with the light crunch of panko breadcrumbs and the freshness of chopped parsley. A quick chill in the refrigerator ensures the patties hold their shape, while pan-frying in a buttery blend delivers that irresistible crisp exterior. Ready in under 30 minutes, these Mcclellanville Crabcakes make an elegant appetizer or a crowd-pleasing main dish. Serve them with your favorite tartar sauce, a tangy remoulade, or a simple squeeze of lemon for a coastal bite that’s utterly unforgettable. Perfect for seafood lovers and fans of Southern cuisine, this recipe is a true taste of Lowcountry charm!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 pound lump crab meat
• 0.5 cup panko breadcrumbs
• 0.25 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1 tablespoon parsley, chopped
• 1 large egg
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

In a large mixing bowl, gently combine the lump crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, salt, black pepper, and lemon juice. Be careful not to break up the crab meat too much.

Step 2

Crack the egg into a small bowl and beat it lightly. Add the beaten egg to the crab mixture and gently fold until everything is combined.

Step 3

Divide the mixture into 8 equal portions and shape each one into a patty, about 3 inches in diameter and 1 inch thick. Place the patties on a wax-paper-lined tray and refrigerate for at least 30 minutes to help them firm up.

Step 4

In a large skillet, heat the butter and vegetable oil over medium heat until the butter is melted and the mixture is shimmering.

Step 5

Gently place the chilled crabcakes into the pan and cook for 3-4 minutes per side, or until golden brown and crisp. Avoid overcrowding the pan; cook in batches if necessary.

Step 6

Transfer the cooked crabcakes to a plate lined with paper towels to drain any excess oil.

Step 7

Serve immediately with your favorite tartar sauce, remoulade, or a squeeze of fresh lemon. Enjoy this taste of Mcclellanville’s coastal charm!

Nutrition Facts

Serving size	693.2 grams (693.2g)

Amount per serving	% Daily Value*
Calories	1470

Total Fat 110.40g	142%
Saturated Fat 24.80g	124%
Polyunsaturated Fat 18.80g
Cholesterol 581mg	194%
Sodium 3331mg	145%
Total Carbohydrate 34.70g	13%
Dietary Fiber 1.20g	4%
Total Sugars 2.90g
Protein 90.60g	181%

Vitamin D 54IU	269%
Calcium 379mg	29%
Iron 7mg	38%
Potassium 1778mg	38%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.5%

Protein: 24.2%

Carbs: 9.3%