Crab cakes 🦀—golden, crispy, and packed with sweet crab flavor. Here’s a classic, restaurant-style recipe that’s crunchy on the outside and tender inside.
🦀 Classic Crab Cakes
Servings: 4 (makes 8 medium cakes)
Time: ~30 minutes
Ingredients
- 1 lb lump crab meat, picked over for shells
- ½ cup breadcrumbs (panko for extra crunch)
- ¼ cup mayonnaise
- 1 egg, lightly beaten
- 1 tbsp Dijon mustard or yellow mustard
- 1 tsp Old Bay seasoning (or to taste)
- 1 tsp Worcestershire sauce
- 2 tbsp fresh parsley, chopped
- 2 green onions, finely chopped
- Salt & pepper to taste
- 3–4 tbsp oil for frying
Instructions
1️⃣ Mix gently
In a bowl, combine crab, breadcrumbs, mayo, egg, mustard, Old Bay, Worcestershire, parsley, and green onions.
Gently fold—don’t overmix or you’ll lose lumps of crab.
2️⃣ Form patties
Shape into 8 equal patties, about ¾-inch thick. Chill 15–20 min to firm up (optional, but helps with frying).
3️⃣ Cook
Heat oil in a skillet over medium heat. Fry patties 3–4 min per side until golden brown. Drain on paper towels.
4️⃣ Serve
Serve hot with lemon wedges and your favorite sauce, like tartar, remoulade, or a spicy mayo.
🔥 Pro Tips
- Lump crab is king: Avoid canned “flaked” for best texture.
- Chill before frying: Prevents falling apart.
- Pan vs. oven: For less oil, bake at 400°F (200°C) for 12–15 min, flipping once.
✨ Variations
- Spicy: Add 1 tsp Sriracha or hot sauce
- Herby: Dill or cilantro instead of parsley
- Mini cakes: Great for appetizers, 2–3 bites each
If you want, I can give you a Maryland-style crab cake with almost no filler, or a southern-style crab cake with cornmeal crust.
Do you want me to do that?
