Tangier Island Crab Cakes
Tangier Island Crab Cakes are a delectable seafood treat that brings the flavors of the Chesapeake Bay right to your table. These golden-brown cakes are made with fresh lump crab meat, zesty Dijon mustard, and a hint of Old Bay seasoning, creating a perfect balance of crispy exterior and tender interior. Ideal for any occasion, these crab cakes can be served as an appetizer or main dish, paired with a squeeze of lemon or tangy remoulade for an unforgettable dining experience.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Approximately 6 servings 1x
- Category: Appetizer/Main
- Method: Frying
- Cuisine: Seafood
Ingredients
Scale
- 1 lb fresh lump crab meat
- 1 cup plain breadcrumbs
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tsp Old Bay seasoning
- 3 green onions, finely chopped
- 1 tbsp lemon juice
- 2 tbsp olive oil (for frying)
Instructions
- Gather all ingredients on your countertop.
- In a large mixing bowl, combine crab meat, breadcrumbs, mayonnaise, mustard, Old Bay seasoning, green onions, and lemon juice. Gently fold to mix without breaking up the crab.
- Form the mixture into small patties (about 3 inches wide).
- Chill the patties in the refrigerator for at least 30 minutes.
- Heat olive oil in a skillet over medium heat. Cook crab cakes for about 4 minutes on each side until golden brown and crispy.
- Serve hot with lemon wedges or remoulade sauce.
Nutrition
- Serving Size: 1 crab cake (100g)
- Calories: 245
- Sugar: 1g
- Sodium: 460mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 70mg