Crab cakes are a popular seafood dish made with crab meat, various seasonings, and binding ingredients, typically formed into patties and fried or baked. Here’s a simple and delicious recipe for crab cakes:

Classic Crab Cakes Recipe

Ingredients:

• 1 lb (450 g) lump crab meat
• 1/4 cup (30 g) breadcrumbs (panko or regular)
• 2 tablespoons mayonnaise
• 1 large egg, beaten
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Old Bay seasoning
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter (for frying)
• 2 tablespoons vegetable oil (for frying)

Instructions:

1. Prepare the Crab Mixture:
   1. In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, lemon juice, salt, and black pepper.
   2. Gently mix the ingredients until well combined, being careful not to break up the crab meat too much.
2. Form the Crab Cakes:
   1. Divide the mixture into 8 equal portions and shape each portion into a patty, about 1 inch thick.
3. Chill the Crab Cakes:
   1. Place the formed crab cakes on a baking sheet lined with parchment paper.
   2. Cover with plastic wrap and refrigerate for at least 30 minutes. This helps the crab cakes hold together while cooking.
4. Cook the Crab Cakes:
   1. In a large skillet, heat the butter and vegetable oil over medium-high heat.
   2. Once the butter is melted and the oil is hot, add the crab cakes to the skillet in batches, making sure not to overcrowd the pan.
   3. Cook for 3-4 minutes per side, or until the crab cakes are golden brown and crispy on the outside.
5. Serve:
   1. Remove the cooked crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
   2. Serve the crab cakes hot with lemon wedges, tartar sauce, or your favorite dipping sauce.

Enjoy your homemade crab cakes!