Here’s a classic Crab Cake Recipe—crispy on the outside, tender and flavorful inside:
Ingredients (Makes 8 crab cakes)
- 1 lb (450g) lump crab meat, picked over for shells
- ½ cup breadcrumbs (panko preferred for crunch)
- 2 tbsp mayonnaise
- 1 large egg, lightly beaten
- 1 tsp Dijon mustard
- 1 tsp Old Bay seasoning (or similar seafood seasoning)
- 1 tsp Worcestershire sauce
- 1 tbsp fresh parsley, chopped
- 1 tsp lemon juice
- Salt and pepper, to taste
- 2–3 tbsp butter or oil for frying
Optional Tartar Sauce for Serving:
- ½ cup mayonnaise
- 1 tsp lemon juice
- 1 tsp pickle relish or chopped capers
- Salt and pepper to taste
Instructions
- Prepare the Crab Mixture:
- In a bowl, gently mix crab meat with mayonnaise, egg, Dijon mustard, Old Bay, Worcestershire sauce, parsley, lemon juice, salt, and pepper.
- Stir in breadcrumbs until the mixture holds together. Be careful not to break up the crab too much.
- Form the Crab Cakes:
- Shape the mixture into 8 patties, about 3 inches wide and ¾ inch thick.
- Chill in the refrigerator for 30 minutes to help them firm up (optional but helps prevent breaking).
- Cook the Crab Cakes:
- Heat butter or oil in a skillet over medium heat.
- Add crab cakes and cook 3–4 minutes per side, until golden brown and cooked through.
- Prepare Tartar Sauce (Optional):
- In a small bowl, mix mayonnaise, lemon juice, relish or capers, salt, and pepper.
- Serve:
- Serve crab cakes hot with tartar sauce and lemon wedges.
💡 Tips:
- Use lump crab meat for the best texture and flavor.
- Handle gently—crab cakes are delicate and should not be overmixed.
- Baking option: Bake at 375°F (190°C) for 12–15 minutes, flipping halfway, for a lighter version.
- Add finely diced red bell pepper or green onions for extra flavor.
I can also give you a party-style crab cake recipe that makes 20–25 small appetizer crab cakes, perfect for gatherings.
Do you want me to give that version?
