These crab cakes are a delightful twist on the classic Chesapeake Bay recipe, offering a burst of flavor and a crispy texture.
Sauté the onion and green bell pepper in the butter in a skillet over medium heat until softened.
Ensure the vegetables are finely chopped for even cooking and better texture in the crab cakes.
In a mixing bowl, combine the sautéed vegetables, crabmeat, egg, mayonnaise, parsley, lemon juice, Worcestershire sauce, dry mustard, and cayenne pepper.
Mix gently to avoid breaking up the crabmeat too much, preserving its texture.
Shape the mixture into 8 equal patties and coat each with breadcrumbs.
Chill the patties for 15 minutes before frying to help them hold their shape.
Heat the vegetable oil in a skillet over medium-high heat and fry the patties for 4-5 minutes on each side until golden brown.
Avoid overcrowding the skillet to ensure even cooking and a crispy crust.
Serve the crab cakes warm with your favorite dipping sauce or a wedge of lemon.
Garnish with fresh parsley or a sprinkle of paprika for a touch of color and flavor.
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