Print

Homemade Crab Cakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tender, flavorful crab cakes packed with lump crab meat, fresh herbs, lemon, and savory seasonings, then pan-fried until crisp and golden. Serve them with lemon wedges and tartar sauce or remoulade for an easy seafood appetizer or main course.

Ingredients

  • 1 lb lump crab meat
  • 3/4 cup panko breadcrumbs
  • 1/3 cup mayonnaise
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Old Bay seasoning
  • 2 tablespoons chopped fresh parsley
  • 2 green onions, finely sliced
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter or olive oil, for cooking
  • Lemon wedges, for serving
  • Tartar sauce or remoulade, optional

Instructions

  1. Carefully check the crab meat for pieces of shell while keeping the larger pieces of crab intact.
  2. In a large mixing bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, garlic powder, salt, and black pepper.
  3. Add the crab meat, panko breadcrumbs, parsley, and green onions.
  4. Gently fold the ingredients together until just combined, taking care not to break up the lump crab meat excessively.
  5. Divide the mixture into 8 equal portions and gently shape each portion into a patty, pressing only firmly enough to hold it together.
  6. Place the crab cakes on a plate or baking sheet, cover, and refrigerate for 30 minutes to help them firm up.
  7. Heat the butter, olive oil, or a combination of both in a large skillet over medium heat.
  8. Carefully add the chilled crab cakes without overcrowding the skillet.
  9. Cook for 3–5 minutes per side, turning carefully, until golden brown and thoroughly heated to an internal temperature of 165°F (74°C).
  10. Transfer the cooked crab cakes to a serving plate and finish with a squeeze of fresh lemon juice.
  11. Serve warm with lemon wedges and optional tartar sauce or remoulade.

Notes

  • Add cayenne pepper, finely chopped jalapeño, or hot sauce for a spicy variation.
  • Add lemon zest, chopped chives, or fresh dill for additional freshness.
  • For an extra-crispy exterior, lightly coat the shaped crab cakes with additional panko before cooking.
  • Crab cakes can be baked on a lightly greased or parchment-lined baking sheet instead of pan-fried and briefly broiled for additional browning.
  • For appetizers, shape the mixture into smaller crab cakes and reduce the cooking time accordingly.
  • The crab cakes can be shaped several hours ahead, covered, and refrigerated until ready to cook.
  • Store cooked crab cakes in an airtight container in the refrigerator for 3–4 days. Reheat in the oven or air fryer for the crispiest results.
  • Cooked crab cakes can be wrapped individually and frozen. Thaw them in the refrigerator before reheating for even results.

Nutrition

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