Golden Crab Cakes with Lemon Butter Sauce
Delightful crab cakes bursting with succulent crab meat and a refreshing lemon butter sauce, perfect for any occasion.
Ingredients
For the Crab Cakes
- 1 lb lump crab meat (drained & checked for shells) Tender and delicate
- 1/4 cup mayo Rich and creamy, for a luscious texture
- 2 tbsp Dijon mustard Tangy and flavorful, adding depth
- 1 egg (beaten) Binding everything together
- 1 tsp Worcestershire sauce Umami flavor enhancer
- 1 tsp Old Bay seasoning The quintessential seafood spice blend
- 1 tbsp lemon juice Bright and zesty
- 1/2 cup breadcrumbs Panko or regular, for that perfect crispy crunch
- 2 tbsp fresh parsley (chopped) Aromatic and fresh
- 1 tbsp melted butter For brushing, adding richness
- Salt & black pepper to taste Enhancing all flavors
For the Lemon Butter Sauce
- 1/4 cup unsalted butter Silky and smooth
- 2 cloves garlic (minced) Fragrant and savory
- 2 tbsp lemon juice For that refreshing zesty kick
- 1 tsp parsley To brighten the sauce
- Pinch salt To round off the flavors
Instructions
Preparation
- In a large mixing bowl, gently combine the lump crab meat, creamy mayo, tangy Dijon mustard, beaten egg, savory Worcestershire sauce, bright lemon juice, aromatic Old Bay seasoning, breadcrumbs for crunch, fresh parsley, and a sprinkle of salt and pepper. Be careful not to overmix; you want to maintain those delightful crab chunks.
- Once combined, form the mixture into six thick crab cakes. Place the cakes in the refrigerator for at least 30 minutes to firm up before cooking.
Cooking
- Preheat your oven to 400°F (200°C). Brush each cake with melted butter and place them on a baking sheet.
- Bake for 15–18 minutes or until they turn a beautiful golden brown and become crisp on the outside.
Lemon Butter Sauce
- In a small saucepan over medium heat, melt the unsalted butter. Once melted, add the minced garlic and sauté until fragrant, being careful not to let it burn.
- Stir in the lemon juice, fresh parsley, and a pinch of salt. Allow the sauce to simmer slightly until it thickens.
Serving
- Once the crab cakes are ready, plate them, drizzling the lemon butter sauce generously over the top. Garnish with fresh parsley and serve with lemon wedges on the side.
Notes
For a healthier version, substitute Greek yogurt for mayo. You can also bake instead of butter-brushing for a lower-calorie option.