Classic Crab Cakes: Discover the Perfect Recipe Today!
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Delicious and crispy classic crab cakes made with lump crab meat and a blend of flavorful ingredients.
- Author: Lorenzo Bonucci
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Total Time: 38 minutes
- Yield: 4 large or 8 small crab cakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
- 1 lb (450 g) lump crab meat, picked over for shells
- ½ cup breadcrumbs (panko or regular)
- ¼ cup mayonnaise
- 1 large egg, lightly beaten
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Old Bay seasoning (or paprika + celery salt mix)
- 1 tsp lemon juice
- 2 tbsp fresh parsley, chopped
- 2 green onions, finely sliced (optional)
- Salt & pepper, to taste
- 2–3 tbsp butter or oil (for frying)
- In a large bowl, gently combine crab meat, breadcrumbs, mayonnaise, egg, mustard, Worcestershire, Old Bay, lemon juice, parsley, and green onions.
- Stir just until combined—don’t break up the crab too much.
- Shape into 4 large or 8 small patties.
- Place on a plate, cover, and refrigerate for at least 30 minutes (helps them hold shape).
- Heat butter or oil in a skillet over medium heat.
- Fry crab cakes for 3–4 minutes per side, until golden brown and crispy.
- Squeeze fresh lemon juice over the top.
- Serve hot with tartar sauce, remoulade, or garlic aioli.
Notes
- Refrigerating the patties helps them maintain their shape while cooking.
- Feel free to adjust the seasoning to your taste.
- These crab cakes can be made ahead of time and frozen before frying.
Nutrition
- Serving Size: 1 crab cake
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 70mg