Easy Crab Cakes Recipe
Golden, tender crab cakes with a crisp edge and big lump crab in every bite. Minimal filler, maximum flavor.
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Servings:
Ingredients
Main Ingredients
- 16 oz lump crab meat drained and picked over for shells
- 0.75 cup panko breadcrumbs
- 0.33 cup mayonnaise
- 1.5 fl oz beaten egg
- 1.5 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1.5 tbsp fresh lemon juice
- 1.25 tsp Old Bay seasoning
- 0.5 tsp kosher salt reduce if using very salty crab
- 0.25 tsp black pepper
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp green onion, thinly sliced
- 0.25 cup red bell pepper, finely diced optional for color and crunch
- 3 tbsp neutral oil for pan-frying
- 1 tbsp unsalted butter for extra browning
Instructions
Preparation Steps
- Spread crab on a plate and remove any shell bits. Pat dry with paper towels.
- Whisk mayonnaise, beaten egg, Dijon, Worcestershire, lemon juice, Old Bay, salt, and pepper in a bowl.
- Stir in parsley, green onion, and bell pepper until evenly distributed.
- Gently fold in crab and then panko. Mix just until it holds together; avoid breaking the lumps.
- Chill the mixture 10–15 minutes to firm up for shaping.
- Form 8 patties about 2.5 to 3 inches wide. Press lightly to compact.
- Heat oil and butter in a large skillet over medium heat until shimmering.
- Cook crab cakes 3–4 minutes per side, in batches if needed, until deep golden and heated through.
- Drain briefly on a rack or paper towels. Serve hot with lemon wedges or your favorite sauce.
Notes
Serve with lemon, tartar sauce, or a quick remoulade. For a lighter option, bake at 425°F on a greased sheet for 12–14 minutes, flipping once. Air-fry at 400°F for 8–10 minutes until crisp. Shape ahead and refrigerate up to 24 hours, or freeze uncooked patties up to 1 month; cook from frozen, adding a minute per side.
This recipe is an original creation inspired by classic Easy Crab Cakes Recipe flavors. All ingredient ratios and instructions are independently developed.