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To make the best golden crispy crab cakes, it is essential to understand the role of each ingredient. Here’s a closer look at the key components that contribute to the dish's success:

Golden Crispy Crab Cakes

Craving seafood? Dive into the world of crab cakes with this golden crispy crab cakes recipe that perfectly balances crunch and flavor. Discover the magic of fresh lump crab meat, panko breadcrumbs, and a zesty blend of ingredients that create a mouthwatering dish. Ideal as an appetizer or main course, these crab cakes are easy to make and sure to impress. Elevate your cooking skills and enjoy the delicious experience of making this classic dish right at home!
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Ingredients
  

1 lb fresh lump crab meat, checked for shells

1/2 cup crushed crackers (saltines or panko for extra crunch)

1/4 cup mayonnaise

1 large egg, beaten

2 tbsp Dijon mustard

1 tbsp Worcestershire sauce

1 tbsp fresh lemon juice

1 tsp Old Bay seasoning

1 garlic clove, minced

2 green onions, finely chopped

Salt and pepper to taste

1/2 cup breadcrumbs (for coating)

Vegetable oil for frying

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Prep the Crab Mixture: In a large mixing bowl, combine the lump crab meat, crushed crackers, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, minced garlic, and chopped green onions. Season with salt and pepper to taste. Gently fold the mixture to keep the crab meat intact.

    Form Patties: Once everything is well combined, carefully form the mixture into 8 equal-sized patties. Place them on a lined baking sheet.

      Chill the Patties: Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to help the patties firm up. This will prevent them from falling apart while frying.

        Prepare for Frying: Once chilled, remove the patties from the refrigerator. Spread the breadcrumbs in a shallow dish. Dredge each crab cake lightly in the breadcrumbs to coat both sides.

          Heat the Oil: In a large skillet, heat about 1/4 inch of vegetable oil over medium heat until it shimmers. You can test if it's ready by dropping a small piece of the mixture into the pan; it should sizzle upon contact.

            Fry the Crab Cakes: Carefully add the crab cakes to the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for about 4-5 minutes on each side or until they are golden brown and crispy.

              Drain Excess Oil: Once cooked, transfer the crab cakes to a plate lined with paper towels to drain any excess oil.

                Serve: Arrange the crab cakes on a serving platter, garnish with chopped parsley, and serve with lemon wedges on the side. Enjoy with your favorite dipping sauce like tartar or remoulade!

                  Prep Time, Total Time, Servings: 30 mins | 1 hr | 4 servings