Ah, Crab Cakes 🦀🥞 — crispy on the outside, tender and flavorful on the inside, and perfect as an appetizer, lunch, or dinner. The key is using lump crab meat and handling it gently so it stays chunky.
🦀 Classic Crab Cakes
Ingredients (makes 6–8 cakes)
- 1 lb (450 g) lump crab meat, picked over for shells
- 1/2 cup breadcrumbs (plus extra for coating, optional)
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tsp Dijon mustard
- 1 tsp Old Bay seasoning (or your favorite seafood seasoning)
- 1 tsp Worcestershire sauce
- 1–2 tbsp chopped fresh parsley
- Salt & freshly ground black pepper, to taste
- 2–3 tbsp olive oil or butter for frying
- Optional: lemon wedges for serving
Instructions
- Prepare the mixture
- In a bowl, gently combine crab meat, breadcrumbs, mayonnaise, egg, Dijon, Old Bay, Worcestershire sauce, parsley, salt, and pepper.
- Mix carefully — avoid breaking up the crab too much.
- Form cakes
- Shape mixture into 6–8 patties, about 3 inches wide and 1 inch thick.
- Optional: dredge lightly in extra breadcrumbs for a crispier crust.
- Cook
- Heat oil or butter in a skillet over medium heat.
- Fry crab cakes 3–4 minutes per side until golden brown. Avoid overcrowding the pan.
- Serve
- Serve hot with tartar sauce, lemon wedges, or a simple remoulade.
Pro Tips
- Lump crab meat: Use high-quality lump crab for the best texture.
- Gentle mixing: Overmixing makes the cakes dense; handle lightly.
- Cooking method: Can also bake at 375°F / 190°C for 12–15 minutes per side for a healthier version.
- Make ahead: Form cakes and refrigerate for 30 minutes before cooking — helps them hold together.
I can also give you:
- 🍋 Mini crab cakes with lemon aioli
- 🌶️ Spicy Cajun crab cakes
- 🥄 Baked crab cakes with panko topping
- 🥗 Crab cake salad with citrus vinaigrette
Do you want the baked version that’s golden and lighter on oil?
