These classic crab cakes are crispy on the outside and tender on the inside. I love how the sweet lump crab meat combines with subtle seasonings and a light, golden crust to create a perfect appetizer or main dish that always impresses.
Why You’ll Love This Recipe
I find this recipe irresistible because it balances delicate crab flavor with just the right amount of seasoning. The texture is spot on — crunchy on the outside thanks to panko breadcrumbs and tender inside, which makes every bite satisfying. Plus, it comes together quickly, making it ideal for both weeknight dinners and special occasions.
Ingredients
1 lb lump crab meat, picked over for shells
1/4 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup panko breadcrumbs, divided
2 tablespoons fresh parsley, chopped
2 tablespoons vegetable oil (for frying)
Lemon wedges, for serving
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a large bowl, gently combine the crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, salt, pepper, 3/4 cup of the panko breadcrumbs, and fresh parsley. I’m careful not to break up the crab meat too much to keep the texture nice and chunky.
Form the mixture into 8 evenly sized patties, about 3 inches in diameter.
Place the remaining 1/4 cup panko breadcrumbs on a plate and lightly coat each crab cake on both sides.
Heat the vegetable oil in a large skillet over medium heat. Once hot, I add the crab cakes and cook for 3-4 minutes per side, or until golden brown and cooked through. I avoid overcrowding the pan and cook in batches if needed.
Remove the crab cakes and drain on paper towels. I serve them warm with lemon wedges and my favorite dipping sauce.
Servings and timing
This recipe makes 8 crab cakes, serving 4 people with 2 crab cakes each. The prep time is about 15 minutes, cooking takes 10 minutes, and total time comes to around 25 minutes.
Variations
I sometimes add a bit of finely chopped celery or bell pepper for extra crunch and freshness. For a spicy kick, mixing in a teaspoon of hot sauce or cayenne pepper works well. To make them gluten-free, I substitute regular panko with gluten-free breadcrumbs. Another idea is to bake the crab cakes in the oven at 375°F for 15-20 minutes instead of frying for a lighter option.
Storage/reheating
I store leftover crab cakes in an airtight container in the refrigerator for up to 2 days. To reheat, I prefer using a skillet over medium heat to maintain crispiness, cooking for 2-3 minutes per side. Alternatively, reheating in an oven at 350°F for about 10 minutes works well too. Avoid microwaving, as it can make the crab cakes soggy.
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FAQs
Can I use canned crab meat instead of lump crab meat?
Yes, but I recommend using high-quality canned crab meat and draining it well. The texture won’t be quite as delicate, but it still tastes great.
How do I prevent the crab cakes from falling apart?
Using just enough binder ingredients like mayonnaise and egg helps hold the cakes together without overpowering the crab flavor. Also, chilling the formed patties for 15-20 minutes before frying can help them stay intact.
Can I prepare crab cakes ahead of time?
Absolutely! I like to form the patties and refrigerate them for up to 24 hours before cooking. This makes them easier to handle and helps the flavors meld.
What dipping sauces go well with crab cakes?
Classic choices include tartar sauce, remoulade, or a simple squeeze of fresh lemon. I also enjoy a spicy aioli or a creamy dill sauce.
Can I bake these crab cakes instead of frying?
Yes, baking at 375°F for 15-20 minutes is a good alternative if you want to avoid frying. Just make sure to flip halfway through to get an even crisp.
Conclusion
I love how this classic crab cakes recipe brings out the best in fresh crab meat with a perfect balance of flavors and textures. Whether I’m serving them as a starter or a main dish, they always get great feedback. Quick to prepare and easy to customize, these crab cakes are a staple I keep returning to whenever I want something delicious and satisfying.
📖 Recipe:
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Classic Crab Cakes
- Total Time: 25 minutes
- Yield: 8 crab cakes (serves 4)
- Diet: Low Fat
Description
Classic crab cakes with a crispy golden crust and tender, flavorful lump crab meat inside, perfect as an appetizer or main dish.
Ingredients
1 lb lump crab meat, picked over for shells
1/4 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup panko breadcrumbs, divided
2 tablespoons fresh parsley, chopped
2 tablespoons vegetable oil (for frying)
Lemon wedges, for serving
Instructions
- In a large bowl, gently combine the crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, salt, pepper, 3/4 cup of the panko breadcrumbs, and fresh parsley. Be careful not to break up the crab meat too much.
- Form the mixture into 8 evenly sized patties, about 3 inches in diameter.
- Place the remaining 1/4 cup panko breadcrumbs on a plate and lightly coat each crab cake on both sides.
- Heat the vegetable oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for 3-4 minutes per side, or until golden brown and cooked through. Avoid overcrowding the pan and cook in batches if needed.
- Remove the crab cakes and drain on paper towels. Serve warm with lemon wedges and your favorite dipping sauce.
Notes
For extra crunch and freshness, add finely chopped celery or bell pepper to the mixture.
For a spicy kick, mix in a teaspoon of hot sauce or cayenne pepper.
To make gluten-free, substitute regular panko with gluten-free breadcrumbs.
For a lighter option, bake the crab cakes in the oven at 375°F for 15-20 minutes, flipping halfway through.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat crab cakes in a skillet over medium heat for 2-3 minutes per side or in an oven at 350°F for about 10 minutes to maintain crispiness. Avoid microwaving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Main Dish
- Method: Frying (optionally baking)
- Cuisine: American
Nutrition
- Serving Size: 2 crab cakes
- Calories: Approx. 250
- Sugar: 1g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 70mg
