Print

Crab Cakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crab Cakes are a classic seafood favorite made with sweet lump crab meat, minimal filler, and a crispy golden crust. These tender, flavorful cakes are easy to prepare and perfect for a quick dinner, elegant appetizer, or special occasion meal.

Ingredients

  • 8 oz lump crab meat, picked over for shells
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 egg
  • 1 tsp Worcestershire sauce
  • 1 tbsp lemon juice
  • 1 tsp Old Bay seasoning
  • 1 tbsp fresh parsley, chopped
  • 1 green onion or 1 small shallot, minced
  • Salt and black pepper, to taste
  • 1/4 cup panko or regular breadcrumbs (plus more as needed)
  • 2 tbsp olive oil or butter (for frying)

Instructions

  1. In a large bowl, whisk together mayonnaise, Dijon mustard, egg, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, and pepper.
  2. Gently fold in crab meat, parsley, and green onion, being careful not to break up the crab too much.
  3. Add breadcrumbs gradually until the mixture holds together but remains moist.
  4. Shape into 6–8 small patties (or 4 larger ones) and chill in the refrigerator for at least 30 minutes.
  5. Heat olive oil or butter in a skillet over medium heat. Cook crab cakes for 3–4 minutes per side until golden and heated through.
  6. Drain on a paper towel-lined plate and serve hot with lemon wedges or sauce of choice.

Notes

  • Chilling helps the crab cakes hold their shape while cooking.
  • Use high-quality lump crab for the best flavor and texture.
  • Crab cakes can be baked at 400°F (200°C) for 12–15 minutes as a lighter option.
  • Great with tartar sauce, remoulade, or lemon aioli.

Nutrition

Find it online: https://thefamilycooking.com/crab-cakes/