Fond Memories of My Nana's Patties, Perfect at Any Temperature

Crispy crab cakes are a delightful treat that bring a taste of the coast to your kitchen, even if you're nestled in the heart of the Midwest like me. These savory cakes are perfect for a special family dinner or a gathering with friends. The recipe combines the sweetness of crab meat with a crunchy exterior, making it a favorite for seafood lovers. It's a dish that reminds me of summer vacations by the sea, and it’s a wonderful way to introduce your family to new flavors.

Crispy crab cakes pair beautifully with a fresh green salad or a side of roasted vegetables. For a more indulgent meal, serve them alongside creamy mashed potatoes or a tangy coleslaw. A squeeze of lemon and a dollop of tartar sauce or aioli can elevate the flavors even more. If you're feeling adventurous, you can also serve them in a sandwich with lettuce and tomato for a delicious crab cake burger.

Servings: 4

1 pound lump crab meat
1/4 cup mayonnaise
1 large egg
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 cup finely chopped green onions
1/2 cup breadcrumbs
Salt and pepper to taste
1/4 cup vegetable oil for frying
Lemon wedges for serving

In a large bowl, gently mix together the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and green onions.

Fold in the breadcrumbs until just combined. Be careful not to overmix to keep the crab meat intact.

Season the mixture with salt and pepper to taste.

Shape the mixture into 8 small patties and place them on a baking sheet. Refrigerate for at least 30 minutes to help them hold their shape.

Heat the vegetable oil in a large skillet over medium-high heat.

Fry the crab cakes in batches, about 3-4 minutes per side, until they are golden brown and crispy.

Remove the crab cakes from the skillet and drain on paper towels.

Serve warm with lemon wedges on the side.

For a spicier version, add a pinch of cayenne pepper to the mixture. If you have picky eaters, you can make mini crab cakes for a fun appetizer or snack. You can also substitute the breadcrumbs with crushed saltine crackers for a different texture. For a gluten-free option, use gluten-free breadcrumbs. If you prefer baking over frying, bake the crab cakes in a preheated oven at 400°F for about 15-20 minutes, flipping halfway through, until golden and cooked through.