Crab Cakes

Golden, pan-seared crab cakes made with tender lump crab meat, herbs, and spices, served with a side of remoulade or tartar sauce. Paired with crisp coleslaw and fresh lemon wedges for a light yet indulgent seafood dish.

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Ingredients:

For the Crab Cakes:

• 450g lump crab meat (picked over for shells)

• 1 egg

• 60g breadcrumbs (panko or regular)

• 2 tbsp mayonnaise

• 1 tbsp Dijon mustard

• 1 tbsp Worcestershire sauce

• 1 tsp Old Bay seasoning (or paprika mix)

• 2 tbsp fresh parsley, chopped

• Salt and black pepper, to taste

• 2 tbsp vegetable oil (for frying)

For Serving:

• Remoulade or tartar sauce

• 200g coleslaw (store-bought or homemade)

• Lemon wedges

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Instructions:

1. Prepare the Crab Cake Mixture
   In a large bowl, combine egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, salt, and pepper. Gently fold in crab meat and breadcrumbs until mixture holds together.
2. Form and Cook Crab Cakes
   Shape mixture into 8 small patties (about 2 per serving). Heat oil in a skillet over medium heat. Fry crab cakes for 3–4 minutes per side, until golden brown and heated through.
3. Plate and Serve
   Place 2 crab cakes on a plate. Add a dollop of remoulade or tartar sauce on the side, along with coleslaw and lemon wedges for squeezing. Serve hot.

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Nutrition (per serving):

• Calories: 520 kcal

• Carbohydrates: 22 g

• Fat: 32 g

• Protein: 32 g