Here’s a classic Crab Cake recipe—crispy on the outside, tender and flavorful inside:
🦀 Classic Crab Cakes
🧾 Ingredients
- 450 g (1 lb) lump crab meat, drained and picked over for shells
- ½ cup breadcrumbs (plus extra for coating)
- ¼ cup mayonnaise
- 1 egg, beaten
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning (or paprika + pinch of cayenne)
- 2 green onions, finely chopped
- 1 tsp lemon juice
- Salt and pepper, to taste
- 2–3 tbsp oil or butter, for frying
🔪 Instructions
1. Prepare the crab mixture
- In a large bowl, gently combine crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, green onions, lemon juice, salt, and pepper.
- Avoid overmixing to keep crab lumps intact.
2. Form cakes
- Shape mixture into 6–8 patties, about 2–3 inches wide.
- Optional: coat lightly with extra breadcrumbs for crispiness.
3. Chill (optional)
- Refrigerate for 30 minutes to help them hold together while cooking.
4. Cook crab cakes
- Heat oil or butter in a skillet over medium heat.
- Cook crab cakes 3–4 minutes per side, until golden brown and heated through.
5. Serve
- Serve with lemon wedges, tartar sauce, or remoulade.
🍽️ Tips
- Use lump crab meat for the best texture.
- Avoid too many fillers—let the crab flavor shine.
- For baking instead of frying: bake at 200°C (400°F) for 12–15 minutes, flipping halfway.
- Garnish with fresh parsley or chives for color.
If you want, I can give a crab cake mini version perfect for appetizers or party bites.
Do you want me to give the mini appetizer version?
