Easy Crab Cakes Recipe
Golden, pan-seared crab cakes with lemon, Old Bay, and a light, tender center. Simple to mix, quick to cook, and perfect for dinner or appetizers.
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Servings:
Ingredients
Main Ingredients
- 1 lb lump crab meat, picked over drained well
- 0.33 cup mayonnaise
- 1.5 fl oz beaten egg about 1 large egg
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tbsp fresh lemon juice
- 1.25 tsp Old Bay seasoning
- 0.25 tsp kosher salt adjust to taste
- 0.25 tsp black pepper freshly ground
- 0.5 cup panko breadcrumbs
- 2 tbsp fresh parsley, chopped
- 0.25 cup celery, finely diced
- 2 tbsp neutral oil for pan-frying
- 1 tbsp unsalted butter for pan-frying
Instructions
Preparation Steps
- Pick through the crab to remove any shell bits, then gently pat it dry.
- Whisk mayonnaise, beaten egg, Dijon, Worcestershire, lemon juice, Old Bay, salt, and pepper in a large bowl.
- Fold in the crab, parsley, and celery until just combined; keep the crab in large flakes.
- Sprinkle in the panko and fold gently until the mixture barely holds together.
- Shape into 8 patties, pressing lightly. Chill 10–15 minutes to firm up.
- Heat oil and butter in a large skillet over medium heat until shimmering.
- Pan-fry crab cakes 3–4 minutes per side until deeply golden and heated through.
- Drain briefly on paper towels and serve hot with a squeeze of lemon, if desired.
Notes
For a Maryland-style twist, swap panko with crushed saltines. Prefer baking? Brush the cakes with oil and bake at 425°F for 12–14 minutes, turning once. Leftovers keep 2 days in the fridge; reheat in a hot skillet to re-crisp.
This recipe is an original creation inspired by classic Easy Crab Cakes Recipe flavors. All ingredient ratios and instructions are independently developed.