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Traditional Crab Cakes (Skillet Version)

You can’t go wrong with a classic. These pan-fried crab cakes are crispy on the outside and loaded with crabmeat on the inside.

Total Time

Servings

Ingredients

  • 1 (8 oz) cup Chicken of the Sea® Lump Crab
  • 2 large eggs, beaten
  • 1/2 cup bread crumbs
  • 1 Tablespoon chopped fresh parsley
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon seafood seasoning
  • Oil, for frying

Instructions

  1. Combine eggs, bread crumbs, parsley, mustard, Worcestershire sauce, and seafood seasoning.
  2. Gently fold crab into mixture.
  3. Scoop about 1/4 cup of filling and shape into flat patties.
  4. Pan fry in oil on medium heat until cooked and crispy on both sides.
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