Crab Cakes are a classic seafood favorite: crispy on the outside, tender and flavorful on the inside 🦀✨ Perfect as an appetizer or main dish.
Classic Crab Cake Recipe
Ingredients
- 1 lb lump crab meat (picked over for shells)
- ½ cup breadcrumbs or crushed saltine crackers
- 1 large egg
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter or oil (for frying)
Instructions
1. Make the mixture
- In a large bowl, whisk egg, mayonnaise, mustard, Worcestershire, lemon juice, parsley, Old Bay, salt, and pepper.
- Gently fold in breadcrumbs, then carefully fold in crab meat, keeping chunks intact.
2. Form crab cakes
- Shape into patties (about ½-inch thick).
- Refrigerate for 30 minutes to help them hold together.
3. Cook
- Heat butter or oil in a skillet over medium heat.
- Cook crab cakes 3–4 minutes per side, until golden brown and heated through.
4. Serve
- Serve hot with lemon wedges and sauce.
Tips for the Best Crab Cakes
- Use lump or jumbo lump crab for best texture.
- Don’t overmix.
- Chill before cooking to prevent falling apart.
- Minimal filler = more crab flavor.
Sauce Ideas
- Tartar sauce
- Remoulade
- Lemon aioli
- Spicy mayo
Variations
- Baked crab cakes: Bake at 400°F (205°C) for 12–15 minutes, flipping once.
- Air fryer: 375°F for 8–10 minutes.
- Spicy: Add cayenne or hot sauce.
- Gluten-free: Use GF breadcrumbs or crushed rice crackers.
Serving Suggestions
- Coleslaw
- Roasted vegetables
- Corn on the cob
- Salad or brioche bun (crab cake sandwich)
If you’d like, I can also share:
- Maryland-style crab cakes
- Mini appetizer crab cakes
- Low-carb version
- Sauce recipes
Just let me know 🦀
