Golden, crispy crab cakes bursting with flavorful crab meat are the ultimate comfort food. They make a perfect appetizer or main course, showcasing tender lump crab meat enhanced with simple yet delicious seasonings.
Why You’ll Love This Recipe
I love how these crab cakes strike a perfect balance between being indulgently rich and refreshingly light. The crisp, golden crust contrasts beautifully with the soft, flaky crab interior. They’re quick to make, easy to adapt, and always a crowd-pleaser, whether served at a casual dinner or a fancy party.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb lump crab meat, shells removed
1 large egg, beaten
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 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 unsalted butter (for frying)
Lemon wedges, for serving
Directions
In a large bowl, I gently mix the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, parsley, and 1/2 cup of panko breadcrumbs. I’m careful not to break up the crab meat too much.
I form the mixture into 8 equal-sized patties and refrigerate them for 30 minutes to help them hold their shape.
On a plate, I spread the remaining 1/2 cup of panko breadcrumbs and lightly coat both sides of each crab cake.
In a large skillet over medium heat, I melt the butter. Once it’s sizzling, I cook the crab cakes in batches, letting them fry for 3-4 minutes per side, until golden brown and crispy.
I remove the crab cakes from the skillet and drain them on a paper towel-lined plate.
I serve them warm with lemon wedges and my favorite dipping sauce.
Servings and Timing
Servings: 4 servings (makes 8 crab cakes)
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Variations
Gluten-Free: Swap panko breadcrumbs for gluten-free breadcrumbs or crushed rice crackers.
Spicy Twist: Add a pinch of cayenne pepper or finely diced jalapeño to the mixture for a spicy kick.
Herbaceous Boost: Experiment with other fresh herbs like dill or chives for a unique flavor profile.
Pantry-Friendly: Substitute fresh crab meat with canned crab meat in a pinch, ensuring it’s well-drained.
Baked Option: For a healthier take, bake the crab cakes at 400°F (200°C) for about 15-18 minutes, flipping halfway.
Storage/Reheating
Refrigeration: I store leftover crab cakes in an airtight container in the fridge for up to 3 days.
Freezing: For longer storage, I freeze the cooked crab cakes on a baking sheet before transferring them to a freezer bag. They’ll keep for up to 3 months.
Reheating: I reheat them in a 350°F (175°C) oven for 10-15 minutes or pan-fry them over low heat until warmed through.
Related Recipes:
- CRAB STUFFED MUSHROOMS
- Cheesy and Creamy Shrimp & Crab Spinach Dip
- Cheddar Bay Crab Cakes with Lemon Butter Drizzle
FAQs
How can I keep the crab cakes from falling apart?
Refrigerating the patties before cooking helps them firm up and hold their shape during frying.
Can I make these crab cakes ahead of time?
Yes, I prepare the patties a day in advance and store them in the refrigerator. Cook them just before serving.
What sauce pairs well with crab cakes?
I love serving them with tartar sauce, remoulade, or a simple lemon aioli.
Can I use imitation crab meat for this recipe?
While fresh or canned crab meat is preferred for the best flavor, imitation crab can be used as a budget-friendly alternative.
Can I air fry these crab cakes?
Absolutely! I spray them lightly with oil and air fry them at 375°F (190°C) for 8-10 minutes, flipping halfway through.
Conclusion
These golden, crispy crab cakes are the perfect combination of elegance and simplicity. Whether I’m hosting a dinner or craving a delicious seafood dish, they never disappoint. Serve them with lemon wedges, your favorite dipping sauce, and a side of greens for a memorable meal.
📖 Recipe:
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Crab Cakes
- Total Time: 25 minutes
- Yield: 4 servings (8 crab cakes)
Description
Golden, crispy crab cakes packed with tender lump crab meat and flavorful seasonings make the ultimate appetizer or main course. Perfect for entertaining or a quick weeknight dinner, these easy-to-make crab cakes are a seafood lover’s dream.
Ingredients
1 lb lump crab meat, shells removed
1/4 cup mayonnaise
1 large egg, beaten
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp Old Bay seasoning
1/4 tsp salt
1/4 tsp black pepper
1 cup panko breadcrumbs, divided
2 tbsp fresh parsley, chopped
2 tbsp unsalted butter (for frying)
Lemon wedges (for serving)
Instructions
- In a large bowl, combine crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, parsley, and 1/2 cup of panko breadcrumbs. Mix gently to avoid breaking up the crab meat.
- Form the mixture into 8 equal patties. Refrigerate for 30 minutes to help them firm up.
- Coat both sides of each crab cake with the remaining panko breadcrumbs.
- Heat butter in a large skillet over medium heat. Fry the crab cakes in batches for 3-4 minutes per side, or until golden brown.
- Remove from skillet, drain on paper towels, and serve warm with lemon wedges and dipping sauce.
Notes
Refrigerate before frying: Helps patties stay intact.
Serve immediately: Best when fresh and warm.
Customizable flavors: Add cayenne or fresh herbs for variety.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4 servings (8 crab cakes)
- Calories: 230 kcal
