In a large bowl, gently mix together the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and green onions.
Fold in the breadcrumbs until just combined. Be careful not to overmix to keep the crab meat intact.
Season the mixture with salt and pepper to taste.
Shape the mixture into 8 small patties and place them on a baking sheet. Refrigerate for at least 30 minutes to help them hold their shape.
Heat the vegetable oil in a large skillet over medium-high heat.
Fry the crab cakes in batches, about 3-4 minutes per side, until they are golden brown and crispy.
Remove the crab cakes from the skillet and drain on paper towels.
Serve warm with lemon wedges on the side.
Advertisement
Variations & Tips
For a spicier version, add a pinch of cayenne pepper to the mixture. If you have picky eaters, you can make mini crab cakes for a fun appetizer or snack. You can also substitute the breadcrumbs with crushed saltine crackers for a different texture. For a gluten-free option, use gluten-free breadcrumbs. If you prefer baking over frying, bake the crab cakes in a preheated oven at 400°F for about 15-20 minutes, flipping halfway through, until golden and cooked through.
ADVERTISEMENT
