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easy crab cake recipe

Crab Cakes

Delicious and easy-to-make Maryland-style crab cakes with a crispy exterior and tender crab meat interior.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 pieces
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Crab Cakes
  • 1 pound lump crab meat, carefully picked over for shells
  • 1/2 cup panko breadcrumbs (plus extra for coating)
  • 1/4 cup mayonnaise
  • 1 large egg, lightly beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning (plus more for garnish)
  • 1/4 cup finely minced fresh parsley
  • 2 tablespoons finely sliced green onion
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon kosher salt (taste crab first, as some is pre-salted)
  • 1/4 teaspoon freshly ground black pepper
  • 4 tablespoons unsalted butter, for frying
  • 2 tablespoons neutral oil (like avocado or canola), for frying
  • Lemon wedges and tartar sauce, for serving

Method
 

Preparation
  1. In a medium bowl, gently combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, parsley, green onion, lemon juice, salt, and pepper. Mix until the wet ingredients are uniform.
  2. Add the panko breadcrumbs to the wet mixture and stir to combine. Let this mixture sit for 2-3 minutes to allow the panko to absorb the moisture.
  3. Add the lump crab meat. Using a gentle folding motion with a spatula or your hands, mix just until the crab is evenly coated with the binder. Be careful not to break up the lumps.
  4. Form the mixture into 6 equal patties, about 1-inch thick. Place them on a parchment-lined plate or baking sheet. For a firmer cake, cover and refrigerate for 30 minutes to 1 hour.
Cooking
  1. Place some extra panko on a shallow plate. Lightly coat each cake in the panko, patting gently to adhere.
  2. Heat the butter and oil in a large skillet (preferably cast iron or non-stick) over medium heat until the butter is foaming.
  3. Carefully add the crab cakes, working in batches if necessary to avoid crowding the pan. Cook for 4-5 minutes per side, or until deeply golden brown and crispy.
  4. Transfer to a paper towel-lined plate to drain briefly. Serve immediately with lemon wedges and tartar sauce.

Notes

For a lighter cake, you can use crushed saltine crackers or Ritz crackers instead of panko. Add herbs like tarragon or dill for variation. For baking, use a greased sheet at 400°F for 12-15 minutes, flipping halfway.