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Golden brown Maryland-style crab cakes with lemon slices and parsley.

Lump Crab Meat Recipes

Chef Clara
Lump crab meat recipes offer delicious, tender, and flavorful seafood dishes, perfect for appetizers, salads, and main courses.
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Prep Time 15 minutes
Cook Time 10 minutes
Course Seafood
Cuisine American
Servings 4 servings
Calories 210 kcal

Ingredients
  

  • - 1 lb lump crab meat
  • - 1/2 cup mayonnaise
  • - 1 tsp Dijon mustard
  • - 1 tbsp lemon juice
  • - 1 tsp Old Bay seasoning
  • - 1/4 cup finely chopped green onions
  • - 1/4 cup chopped parsley
  • - 1/2 cup breadcrumbs
  • - 1 egg beaten
  • - 1/2 tsp salt
  • - 1/2 tsp black pepper
  • - 2 tbsp butter or oil for frying

Instructions
 

  • 1. In a bowl, gently mix crab meat, mayonnaise, Dijon mustard, lemon juice, and Old Bay seasoning.  
  • 2. Add green onions, parsley, breadcrumbs, egg, salt, and pepper. Stir gently to combine.  
  • 3. Form into small patties and refrigerate for 30 minutes.  
  • 4. Heat butter or oil in a pan over medium heat.  
  • 5. Cook crab cakes for 3–4 minutes per side, until golden brown.  
  • 6. Serve with tartar sauce or lemon wedges. Enjoy!  

Notes

- Use fresh lump crab meat for the best flavor.  
- Refrigerating before cooking helps crab cakes hold together.  
- Serve with a side salad or coleslaw for a complete meal.  
Keyword crab cakes, crab meat dishes, easy crab recipes, Lump crab meat, seafood recipes