Here’s a classic, flavorful crab cake recipe that’s crispy on the outside and tender inside:
Classic Crab Cakes
Serves: 4 (makes 8 small cakes)
Ingredients
- 1 pound (450 g) lump crab meat, picked over for shells
- ½ cup breadcrumbs (panko for extra crunch)
- 2 tablespoons mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning (or other seafood seasoning)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 2–3 tablespoons vegetable oil or butter, for frying
- Optional: finely diced red bell pepper or green onion for extra flavor
Instructions
- Prepare the crab mixture
- In a large bowl, gently mix together crab meat, breadcrumbs, mayonnaise, egg, mustard, Worcestershire sauce, Old Bay, parsley, lemon juice, and optional veggies.
- Be careful not to break up the crab too much.
- Form the cakes
- Shape mixture into 8 equal patties, about ¾ inch thick.
- Chill in the refrigerator for 15–30 minutes to help them hold together.
- Cook the crab cakes
- Heat oil or butter in a skillet over medium heat.
- Fry crab cakes 3–4 minutes per side until golden brown and heated through.
- Serve
- Serve with tartar sauce, remoulade, or a squeeze of lemon.
- Great with a side salad or steamed vegetables.
💡 Tips:
- For less frying, you can bake crab cakes at 400°F (200°C) for 12–15 minutes, flipping halfway.
- Panko breadcrumbs give a lighter, crispier texture than regular breadcrumbs.
- Handle the crab gently for maximum chunkiness and flavor in each bite.
If you want, I can also give a spicy Cajun-style crab cake version that’s perfect for a Southern twist.
Do you want me to provide that Cajun version?
