Description
These Best Ever Crab Cakes are packed with sweet lump crab meat, lightly seasoned to enhance their natural flavor, and pan-fried until golden and crispy on the outside while staying tender and flaky inside.
Ingredients
450 g (1 lb) lump crab meat, picked over for shells
1/3 cup mayonnaise
1 large egg
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tsp Old Bay seasoning
1/2 tsp paprika
1/4 tsp black pepper
2 tsp lemon juice
1 tbsp fresh parsley, chopped
1/2 cup breadcrumbs (panko preferred)
2 tbsp butter
2 tbsp olive oil
Lemon wedges, for serving
Tartar sauce, aioli, or remoulade, for serving
Instructions
- In a large bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, paprika, black pepper, lemon juice, and chopped parsley until smooth.
- Gently fold in the lump crab meat and breadcrumbs, being careful not to break up the crab lumps.
- Cover and refrigerate the mixture for at least 30 minutes to firm up.
- Divide the chilled mixture into 8 equal portions and form into patties. Add a little extra breadcrumbs if the mixture feels too loose.
- Heat butter and olive oil in a large skillet over medium heat.
- Cook crab cakes in batches for 3–4 minutes per side, until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve warm with lemon wedges and your favorite dipping sauce.
Notes
Chilling the mixture helps the crab cakes hold their shape while cooking.
For extra heat, add a pinch of cayenne pepper.
You can bake at 400°F (200°C) for 12–15 minutes, flipping halfway through.
Store leftovers in the refrigerator for up to 3 days.
Freeze cooked crab cakes for up to 2 months in a freezer-safe container.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 2 crab cakes
- Calories: 320
- Sugar: 1g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 95mg
