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Crab Cakes

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These classic Crab Cakes are packed with sweet lump crab meat, lightly seasoned, and pan-fried until golden and crisp. Perfect as an appetizer or main course, they deliver restaurant-quality flavor with a tender, moist interior.

Ingredients

  • 1 pound lump crab meat, picked over for shells
  • ½ cup breadcrumbs
  • 1 large egg
  • ¼ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons finely chopped parsley
  • 2 green onions, finely sliced
  • ½ teaspoon Old Bay seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • Lemon wedges
  • Tartar sauce or remoulade sauce

Instructions

  1. In a large mixing bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, parsley, green onions, Old Bay seasoning, salt, and black pepper.
  2. Fold in the breadcrumbs until combined.
  3. Add the crab meat and gently mix until just combined, taking care not to break up the crab lumps.
  4. Form the mixture into 8 evenly sized crab cakes.
  5. Place the crab cakes on a baking sheet and refrigerate for 20–30 minutes.
  6. Heat the olive oil and butter in a large skillet over medium heat.
  7. Cook the crab cakes for 4–5 minutes per side until golden brown and heated through.
  8. Transfer to a paper towel-lined plate if desired.
  9. Serve warm with lemon wedges and tartar sauce or remoulade.

Notes

  • Use lump crab meat for the best texture and flavor.
  • Chilling the crab cakes helps them hold together during cooking.
  • For a baked version, cook at 425°F (220°C) for 12–15 minutes.
  • Store leftovers in the refrigerator for up to 3 days.
  • Freeze cooked or uncooked crab cakes for up to 2 months.
  • Serve with coleslaw, salad, rice pilaf, or roasted vegetables.

Nutrition

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