A delightful twist on the classic Maryland crab cakes, perfect for any occasion.
In a large mixing bowl, gently combine the lump crab meat, mayonnaise, mustard, Old Bay seasoning, and breadcrumbs.
Be gentle when mixing to avoid breaking the crab meat lumps.
Add the beaten egg to the mixture and fold it in until well incorporated.
The egg acts as a binder to hold the crab cakes together.
Shape the mixture into 4 equal-sized patties and place them on a plate. Cover and refrigerate for at least 30 minutes.
Chilling helps the patties firm up, making them easier to cook.
Heat the canola oil in a frying pan over medium heat. Cook the crab cakes for 3-4 minutes on each side until golden brown.
Ensure the oil is hot before adding the crab cakes to achieve a crispy crust.
Remove the crab cakes from the pan and place them on paper towels to drain excess oil. Serve hot.
Serve with lemon wedges or your favorite dipping sauce for added flavor.
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