Here’s a classic, flavorful Crab Cake recipe that keeps the crab front and center 🦀
Crab Cakes
Ingredients
- 1 lb lump crab meat, picked over
- ½ cup breadcrumbs or crushed saltine crackers
- 1 large egg
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
- Optional: 1–2 tablespoons finely diced red bell pepper or green onion
Instructions
- Mix gently: In a large bowl, whisk egg, mayonnaise, mustard, Old Bay, lemon juice, and parsley.
- Fold in crab: Gently add crab meat, then breadcrumbs and optional veggies. Mix just until combined (don’t break up the crab too much).
- Form cakes: Shape into 6–8 patties. Chill for 30 minutes to help them hold together.
- Cook:
- Pan-fry: Heat oil or butter in a skillet over medium heat. Cook 3–4 minutes per side until golden.
- Bake: Bake at 400°F (205°C) for 12–15 minutes, flipping once.
- Serve warm with lemon wedges.
Sauce Ideas
- Tartar sauce
- Remoulade
- Lemon-garlic aioli
Tips
- Use lump or jumbo lump crab for best texture
- Avoid over-mixing so cakes stay light
- For extra crispness, dust lightly with breadcrumbs before cooking
Want a Maryland-style, air fryer, or spicy Cajun version?
