Here’s a classic crab cakes recipe — crispy on the outside, tender and flavorful on the inside 🦀✨
🦀 Classic Crab Cakes (Serves 4)
Ingredients
- 1 lb (450g) lump crab meat, drained and picked over for shells
- ½ cup breadcrumbs (panko or regular)
- ¼ cup mayonnaise
- 1 egg, beaten
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1–2 tsp Old Bay seasoning (or to taste)
- 1 small celery stalk, finely chopped
- 1 green onion, chopped
- 1 tsp lemon juice
- Salt and pepper to taste
- 2–3 tbsp oil or butter for frying
Optional: tartar sauce or aioli for serving
Instructions
1️⃣ Prepare the Crab Mixture
- In a large bowl, gently combine crab meat, breadcrumbs, mayonnaise, egg, mustard, Worcestershire sauce, celery, green onion, lemon juice, Old Bay, salt, and pepper.
- Be careful not to break up the crab meat too much.
2️⃣ Form Patties
- Shape mixture into 8 small patties (or 4 larger ones).
- Chill in the fridge for 15–30 minutes to help them hold together.
3️⃣ Cook Crab Cakes
- Heat oil or butter in a skillet over medium heat.
- Cook crab cakes 3–4 minutes per side until golden brown and heated through.
4️⃣ Serve
- Serve warm with lemon wedges, tartar sauce, or aioli.
💡 Tips
- Binder: If the mixture is too loose, add more breadcrumbs; if too dry, add a bit more mayo.
- Oven option: Bake at 375°F (190°C) for 12–15 minutes, then broil 1–2 minutes for a golden crust.
- Flavor boost: Add a pinch of smoked paprika or chopped fresh herbs like parsley.
If you want, I can also give a quick “mini crab cakes appetizer” version that’s perfect for parties or entertaining.
Do you want me to do that?
