Ohhh yes 😍 crab cakes—crispy on the outside, tender and flavorful inside, pure seafood bliss. Here’s a classic recipe that really shines:
Classic Crab Cakes
Ingredients (Makes 6–8 cakes)
- 1 lb lump crab meat, shells removed
- 1/2 cup breadcrumbs (plus extra for coating, optional)
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning (or seafood seasoning)
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Salt & pepper, to taste
- 2–3 tablespoons butter or oil for frying
Optional dipping sauce:
- Tartar sauce, aioli, or lemon-mayo
Instructions
- Mix the crab cake batter
- In a bowl, gently combine crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire, Old Bay, lemon juice, parsley, salt, and pepper.
- Be careful not to break up the crab too much—you want chunky pieces.
- Form cakes
- Shape mixture into 6–8 patties (about 3 inches wide, 1 inch thick).
- Optional: lightly coat each cake in additional breadcrumbs for extra crispiness.
- Chill (optional but helps hold shape)
- Refrigerate patties 20–30 minutes before cooking.
- Cook the crab cakes
- Heat butter or oil in a skillet over medium heat.
- Fry crab cakes 3–4 minutes per side until golden brown and heated through.
- Serve
- Serve immediately with lemon wedges and your favorite dipping sauce.
🔥 Tips & Variations
- For baked crab cakes, place on a greased baking sheet and bake at 400°F (200°C) for 12–15 minutes, flipping halfway.
- Use lump crab meat for the best texture—avoid imitation crab.
- Add a touch of hot sauce or cayenne if you like a little kick.
- Pair with a simple salad, roasted veggies, or fries for a meal.
This recipe nails that restaurant-style, tender-on-the-inside, crispy-on-the-outside texture 😏
If you want, I can also give a pan-seared crab cakes with creamy lemon sauce version that feels ultra-fancy but is still easy at home.
Do you want that version?
