Here’s a delicious crab cake recipe that’s flavorful, crispy on the outside, and tender inside:
Ingredients (makes about 6–8 medium crab 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
- 2 tbsp fresh parsley, chopped
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp Old Bay seasoning (or paprika + cayenne)
- Salt and pepper, to taste
- 2–3 tbsp vegetable oil or butter for frying
- Optional: lemon wedges for serving
Instructions
- Mix the crab cake ingredients
- In a bowl, gently combine crab meat, breadcrumbs, mayonnaise, egg, parsley, mustard, Worcestershire sauce, Old Bay, salt, and pepper.
- Avoid overmixing; you want the crab to stay in chunks.
- Shape the cakes
- Form the mixture into 6–8 patties, about 1 inch thick.
- Optional: lightly coat each patty in extra breadcrumbs for extra crispiness.
- Cook the crab cakes
- Heat oil or butter in a skillet over medium heat.
- Fry crab cakes 3–4 minutes per side, until golden brown and heated through.
- Serve
- Serve hot with lemon wedges, tartar sauce, or your favorite dipping sauce.
💡 Tips
- Use fresh lump crab meat for the best flavor.
- Chill the formed patties for 15–20 minutes before frying; this helps them hold together.
- For a healthier version, you can bake at 375°F (190°C) for 12–15 minutes, flipping halfway.
If you want, I can also give a Filipino-style crab cake twist that includes pandesal crumbs and calamansi zest for a local flavor.
Do you want me to make that version too?
