Perfect! Let’s make a classic, flavorful crab cake recipe. I’ll give you a detailed, step-by-step version that’s crispy on the outside, tender on the inside, and full of crab flavor.
Classic Crab Cakes Recipe
Ingredients (makes 4–6 crab cakes)
- 1 lb (450 g) lump crab meat (drain carefully, pick out shells)
- 1/2 cup mayonnaise
- 1 large egg, beaten
- 1 tsp Dijon mustard
- 1 tsp Old Bay seasoning
- 1 tsp Worcestershire sauce
- 1 tsp lemon juice (fresh)
- 1/2 cup breadcrumbs (panko for extra crispiness)
- 2 tbsp chopped fresh parsley
- 1/4 tsp salt (optional, taste carefully—crab can be salty)
- 1/4 tsp black pepper
- 2–3 tbsp butter or oil (for frying)
Optional for serving
- Lemon wedges
- Tartar sauce or aioli
Instructions
- Prepare the crab mixture
- In a large bowl, gently mix together mayonnaise, egg, Dijon mustard, Old Bay, Worcestershire sauce, lemon juice, parsley, salt, and pepper.
- Carefully fold in the crab meat and breadcrumbs, trying not to break up the lumps of crab. You want chunky pieces, not a paste.
- Form the crab cakes
- Divide the mixture into 4–6 portions (depending on desired size).
- Shape each portion gently into a patty, about 1 inch thick.
- Place on a plate or baking sheet and chill for 15–30 minutes. This helps them hold together while cooking.
- Cook the crab cakes
- Heat butter or oil in a skillet over medium heat.
- Add the crab cakes carefully (don’t overcrowd).
- Cook for 3–4 minutes per side, until golden brown and crispy.
- Serve
- Serve hot with lemon wedges and tartar sauce or aioli on the side.
Tips for the best crab cakes
- Use lump crab meat, not imitation crab. Big chunks make the cake luxurious.
- Don’t overmix—keep the crab in big pieces.
- Panko breadcrumbs give extra crunch, but regular breadcrumbs work too.
- For baking instead of frying: preheat oven to 375°F (190°C), bake for 12–15 minutes, flipping halfway.
If you want, I can also give you a super-easy one-bowl shortcut version that’s just as tasty but even faster—perfect for weeknights.
Do you want me to do that?
