Here’s a classic crab cake recipe—crispy on the outside, tender and packed with crab on the inside:
🦀 Crab Cakes (Restaurant-Style)
🧾 Ingredients (makes 6–8 cakes)
- 450g (1 lb) lump crab meat (picked clean)
- ½ cup breadcrumbs (panko works best)
- ¼ cup mayonnaise
- 1 egg
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tbsp lemon juice
- 1–2 tbsp fresh parsley (chopped)
- 1 tsp Old Bay seasoning (or paprika + salt)
- 2 tbsp butter or oil (for frying)
👩🍳 Instructions
- Mix the base
- In a bowl, whisk mayo, egg, mustard, Worcestershire, lemon juice, and seasoning.
- Add crab & crumbs
- Gently fold in crab meat and breadcrumbs.
- Be careful not to break up the crab too much.
- Shape cakes
- Form into patties (about 2–3 inches wide).
- Chill in the fridge for 20–30 minutes to help them hold shape.
- Cook
- Heat butter or oil in a skillet over medium heat.
- Cook crab cakes 3–4 minutes per side until golden brown.
- Serve
- Serve hot with lemon wedges and your favorite sauce.
🍽️ Serving Ideas
- With tartar sauce or garlic aioli
- On a sandwich bun with lettuce and tomato
- With a fresh salad or coleslaw
🔥 Tips & Variations
- More crab, less filler: Use minimal breadcrumbs for a richer taste
- Baked version: Bake at 200°C (400°F) for 12–15 minutes
- Spicy: Add hot sauce or cayenne
- Extra crispy: Coat lightly in panko before frying
If you want, I can give you a budget-friendly version using canned crab or a super crispy air fryer crab cakes recipe 👍
