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Homemade Crab Cakes

Crispy on the outside, tender and flavorful on the inside, these homemade crab cakes are easy to make and perfect for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Crab Cake Mixture
  • 1 lb lump crab meat
  • 1/2 cup mayonnaise
  • 1 egg large
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 2 tbsp fresh parsley finely chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup panko breadcrumbs plus extra for coating
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • lemon wedges for serving
  • tartar sauce or aioli optional, for dipping

Equipment

  • Mixing bowls
  • Skillet
  • Spatula
  • Measuring cups and spoons

Method
 

  1. In a large bowl, gently combine crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, parsley, salt, and pepper.
  2. Fold in panko breadcrumbs until mixture holds together but is not dry.
  3. Shape mixture into 6–8 patties, about 3 inches in diameter, lightly coating with extra breadcrumbs.
  4. Optional: chill patties in the refrigerator for 30 minutes to hold shape.
  5. Heat butter and olive oil in a skillet over medium heat.
  6. Cook crab cakes 3–4 minutes per side until golden and crisp.
  7. Drain on paper towels and serve with lemon wedges and sauce of choice.

Notes

Use lump crab meat for best texture. Avoid over-mixing to keep cakes light.