Here’s a classic Crab Cakes recipe — crispy on the outside, tender and packed with crab on the inside.
🦀 Classic Crab Cakes
Ingredients (Makes 6–8 crab cakes)
- 1 lb lump crab meat (picked over for shells)
- ½ cup breadcrumbs (plus more if needed)
- ¼ cup mayonnaise
- 1 large egg
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tbsp lemon juice
- 1–2 tbsp fresh parsley, chopped
- 2 tbsp finely minced red bell pepper or green onion (optional)
- ½ tsp Old Bay seasoning (optional but traditional)
- Salt and black pepper to taste
- 2 tbsp butter or oil for frying
Instructions
1️⃣ Mix the Base
- In a bowl, whisk together mayonnaise, egg, Dijon, Worcestershire, lemon juice, parsley, and seasoning.
- Gently fold in breadcrumbs and bell pepper/green onion if using.
2️⃣ Add the Crab
- Carefully fold in the crab meat.
- Mix gently to keep lumps intact.
- If mixture feels too loose, add 1–2 extra tablespoons breadcrumbs.
3️⃣ Shape & Chill
- Form into patties about 1 inch thick.
- Place on a plate and refrigerate 30 minutes to help them hold together.
4️⃣ Cook
- Heat butter or oil in a skillet over medium heat.
- Cook crab cakes 3–4 minutes per side until golden brown and heated through.
- Avoid flipping too early to prevent breaking.
5️⃣ Serve
- Serve hot with lemon wedges and tartar sauce, remoulade, or aioli.
- Great alongside a salad or coleslaw.
✨ Tips
- Best crab flavor: Use lump or jumbo lump crab and minimal filler.
- Baking option: Bake at 400°F (200°C) for 12–15 minutes, flipping halfway.
- Extra crisp: Lightly dust patties with panko before frying.
If you’d like, I can also give you a restaurant-style Maryland crab cake version with almost no filler for maximum crab flavor.
