Here’s a classic, golden-crispy crab cake recipe — packed with crab, not filler 🦀✨
🦀 Classic Crab Cakes
🧾 Ingredients (Makes 6–8 cakes)
- 1 lb lump crab meat (picked over for shells)
- ½ cup mayonnaise
- 1 large egg
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tbsp lemon juice
- 1 tsp Old Bay seasoning (or similar seafood seasoning)
- ¼ cup finely diced celery
- 2 tbsp finely minced red bell pepper (optional)
- ¼–½ cup panko breadcrumbs (just enough to bind)
- 2 tbsp fresh parsley, chopped
- Salt & black pepper, to taste
- 2–3 tbsp oil or butter (for frying)
🔥 Instructions
1. Make the Base
In a bowl, whisk together mayo, egg, Dijon, Worcestershire, lemon juice, and seasoning.
2. Add the Crab
Gently fold in crab meat, celery, bell pepper, parsley, and breadcrumbs.
Be careful not to break up the crab too much — you want chunks.
If mixture feels too wet, add a little more panko. If too dry, add a spoon of mayo.
3. Shape
Form into 6–8 patties.
Place on a tray and refrigerate at least 30 minutes (this helps them hold together).
4. Cook
Heat oil or butter in a skillet over medium heat.
Cook 3–4 minutes per side until golden brown and heated through.
🍽️ Serve With
- Lemon wedges
- Tartar sauce or remoulade
- Coleslaw
- Salad
- On a toasted bun for a crab cake sandwich
💡 Pro Tips
- Chill before frying — don’t skip this step.
- Use lump crab for best texture.
- For baking: 400°F (200°C) for 12–15 minutes, flipping once.
If you’d like, I can also give you:
- Maryland-style (extra Old Bay)
- Southern spicy remoulade version
- Air fryer version
- Or a no-breadcrumb keto version
What style are you going for?
