Ah, crab cakes 🦀✨ — golden, tender, and packed with sweet lump crab. Perfect for a dinner that feels fancy but is surprisingly easy. Here’s a classic recipe:
Classic Crab Cakes
Makes: 6–8 cakes
Ingredients
- 1 lb lump crab meat, picked over
- ½ cup breadcrumbs or crushed crackers
- 1 large egg
- ¼ cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 tbsp lemon juice
- 1 tbsp chopped parsley
- Salt & black pepper, to taste
- 2–3 tbsp butter or oil (for frying)
Instructions
- Mix gently
- In a bowl, whisk together egg, mayonnaise, mustard, Worcestershire, Old Bay, lemon juice, and parsley.
- Fold in breadcrumbs and crab meat gently, trying not to break up the lumps.
- Chill
- Form mixture into patties.
- Refrigerate 30 minutes to help them hold together.
- Cook
- Heat butter or oil in a skillet over medium heat.
- Cook crab cakes 3–4 minutes per side, until golden brown.
- Serve
- Squeeze fresh lemon over the top.
- Pair with tartar sauce, remoulade, or aioli.
🔥 Tips & Variations
- Less mixing = better texture
- Extra crispy: Coat lightly in panko breadcrumbs before frying
- Baked version: 425°F for 12–15 minutes, flipping once
- Mini crab cakes: Perfect for appetizers
I can also give you a no-fry baked version or a restaurant-style version with remoulade sauce if you want to take it up a notch.
Do you want me to do that?
