🦀 Classic Crab Cakes (Crispy Outside, Tender Inside)
Lightly seasoned so the crab flavor shines.
🛒 Ingredients (Makes 6–8 cakes)
- 1 lb lump crab meat (picked over for shells)
- ½ cup mayonnaise
- 1 egg
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tbsp lemon juice
- ¼ cup finely diced celery (optional)
- 2 tbsp fresh parsley, chopped
- ½–¾ cup breadcrumbs (panko or regular)
- Salt & black pepper
- Optional: pinch Old Bay seasoning
🔥 Instructions
1️⃣ Mix gently
In a bowl, whisk mayo, egg, mustard, Worcestershire, lemon juice, and seasonings.
Fold in crab and parsley carefully.
Add breadcrumbs just until mixture holds together.
2️⃣ Form cakes
Shape into patties (about ½–¾ inch thick).
Place on a tray and refrigerate 30 minutes (helps them hold shape).
3️⃣ Cook
Heat 2–3 tbsp 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
- Simple salad or coleslaw
🌿 Tips for Best Crab Cakes
- Use lump crab for best texture.
- Don’t overmix — keeps them tender.
- If mixture feels loose, add a little more breadcrumbs.
- For baked version: 400°F (200°C) for 12–15 minutes, flipping once.
If you’d like, I can give you:
- Maryland-style crab cakes
- Air fryer crab cakes
- Spicy Cajun crab cakes
- Or a low-carb version
Which one sounds good? 🦀
