Crispy, golden-fried crab cakes packed with sweet crabmeat, Old Bay, and a squeeze of lemon.
9 steps, about 27 minutes start to finish.
Melt butter and set aside.
In a bowl, combine Old Bay seasoning, dry mustard powder, yellow mustard, mayonnaise, lemon juice, Worcestershire sauce, egg, bread crumbs, parsley flakes, and melted butter.
Drain the crab meat well and gently fold it into the mixture. Do not overmix, you want to keep chunks intact.
Form into small patties using a scoop (flat, not mounded).
Let patties rest in the refrigerator to firm up.
Heat oil in a pan to around 350F.
Fry crab cakes until golden brown, about 3-4 minutes per side. Leave the first side down without touching, then flip once.
Drain on paper bags or paper towels.
Serve with lemon dill aioli.
“Fold the crab in gently to keep the chunks whole, and chill the patties before frying so they hold together. Once a cake goes down, leave it alone until the first side is deep golden, then flip only once.”
