Easy Crab Cakes Recipe
Golden, pan-seared crab cakes packed with tender crab and bright lemon. Crisp outside, moist and flavorful inside.
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Servings:
Ingredients
Main Ingredients
- 1 lb lump crab meat, picked over for shells
- 0.25 cup mayonnaise
- 1 large egg, lightly beaten
- 1.5 tsp Dijon mustard
- 0.75 tsp Worcestershire sauce
- 1.25 tsp seafood seasoning
- 1 tbsp fresh lemon juice
- 0.75 tsp finely grated lemon zest
- 1.5 tbsp fresh parsley, chopped
- 3 tbsp green onion, thinly sliced
- 0.5 tsp fine sea salt
- 0.25 tsp black pepper
- 0.55 cup cracker crumbs or panko breadcrumbs add just enough to bind
- 2.5 tbsp neutral oil, for frying such as canola or avocado oil
Instructions
Preparation Steps
- Drain crab well, then gently pick through to remove any bits of shell.
- Whisk mayonnaise, egg, Dijon, Worcestershire, seafood seasoning, lemon juice, lemon zest, salt, and pepper in a bowl.
- Fold in crab, parsley, and green onion until just combined. Sprinkle in crumbs and mix lightly to bind.
- Form 8 patties about 2½ inches wide. Chill 15 minutes to firm up.
- Heat oil in a large skillet over medium heat until shimmering.
- Cook crab cakes 3–4 minutes per side until deep golden and heated through.
- Drain briefly on a rack or paper towels. Serve hot with lemon wedges or your favorite sauce.
Notes
Variation: For a lighter version, spritz with oil and bake at 450°F on a preheated sheet for 10–12 minutes, flipping once. Spice it up with a pinch of cayenne or swap parsley for dill. Storage: Refrigerate leftovers in an airtight container up to 2 days; re-crisp in a hot skillet.
This recipe is an original creation inspired by classic Easy Crab Cakes Recipe flavors. All ingredient ratios and instructions are independently developed.