These perfect crab cakes with green onions are a delightful seafood dish that can be enjoyed as an appetizer or a main course. The crab cakes are made with a blend of fresh crabmeat, breadcrumbs, and flavorful spices, mixed with green onions for an added kick. They are then pan-fried until golden brown and crispy on the outside, while remaining juicy and tender on the inside. Serve these crab cakes with a zesty tartar sauce or a squeeze of lemon for a truly satisfying meal.
Ingredients
- 1 pound fresh crabmeat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1/4 cup diced green onions
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil, for frying
Directions
- In a large bowl, gently pick through the crabmeat to remove any shells or cartilage.
- Add the breadcrumbs, mayonnaise, green onions, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, and black pepper to the bowl.
- Using your hands, gently mix all the ingredients together until well combined.
- Form the crab mixture into patties, about 2-3 inches in diameter.
- In a large skillet, heat the vegetable oil over medium heat.
- Carefully place the crab cakes in the skillet, being careful not to overcrowd them.
- Cook the crab cakes for about 3-4 minutes on each side, or until golden brown and crispy.
- Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- Serve the crab cakes hot with tartar sauce or a squeeze of lemon.
