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Deliciously Easy Golden Garlic Butter Lump Crab Cakes Recipe

Golden Garlic Butter Lump Crab Cakes

Delightful crab cakes made with lump crab meat and garlic butter, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course: Appetizer, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crab Cakes
  • 1 lb lump crab meat the star of the show, make sure to get the best quality you can find!
  • 1/2 cup breadcrumbs helps bind everything together and gives a lovely texture.
  • 1/4 cup mayonnaise adds creaminess and moisture.
  • 1 large egg a crucial ingredient for binding the crab cakes.
  • 2 tbsp Dijon mustard for a little tangy flavor.
  • 2 tbsp fresh parsley chopped, fresh herbs brighten up the dish.
  • 2 cloves garlic minced, because garlic makes everything better!
  • 1 tsp Worcestershire sauce a splash of umami that enhances the flavor.
  • 1/2 tsp Old Bay seasoning a classic seasoning for seafood.
  • Salt and pepper
  • 1/4 cup unsalted butter for frying, adding richness and flavor.
  • Lemon wedges

Equipment

  • Large bowl
  • baking sheet
  • Large Skillet

Method
 

  1. Step 1: In a large bowl, combine the lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, parsley, minced garlic, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Gently mix until just combined, being careful not to break up the crab meat too much.
  2. Step 2: Form the mixture into patties, about 1/2 inch thick. Place the patties on a baking sheet and refrigerate for at least 30 minutes to help them hold their shape.
  3. Step 3: In a large skillet, melt the butter over medium heat. Once melted and bubbly, add the crab cakes to the skillet, cooking in batches if necessary.
  4. Step 4: Cook the crab cakes for 4-5 minutes on each side, or until they are golden brown and heated through.
  5. Step 5: Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain excess butter.
  6. Step 6: Serve warm with lemon wedges on the side for a zesty kick!

Notes

Store cooled crab cakes in an airtight container in the fridge for up to 3 days. To freeze, place the uncooked patties on a baking sheet, freeze until solid, then transfer to a freezer bag. They can be frozen for up to 3 months.