Description
Golden brown on the outside, tender and flavorful inside—these Classic Crab Cakes are packed with sweet lump crab, lightly seasoned, and pan-fried to crispy perfection. Perfect as an appetizer or a seafood main course.
Ingredients
½ lb lump crabmeat
⅓ cup panko breadcrumbs
1 large egg
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons butter or neutral oil (for frying)
Instructions
1. Inspect the crabmeat and gently remove any shells without breaking the lumps.
2. In a large bowl, whisk together egg, mayo, Dijon, Worcestershire sauce, lemon juice, Old Bay, salt, and pepper.
3. Fold in the crabmeat, panko, and parsley carefully to avoid overmixing.
4. Shape the mixture into 4 patties, about ½ cup each, and chill for at least 30 minutes.
5. Heat butter or oil in a skillet over medium heat.
6. Pan-fry the crab cakes for 3-4 minutes on each side until golden and crispy.
7. Serve warm with lemon wedges and your favorite sauce.
Notes
Chill Before Frying: Chilling is essential to help the cakes hold their shape when cooking.
Don’t Overmix: Gentle folding helps retain the texture of the lump crab.
Drain Crab if Needed: Too much moisture can cause them to fall apart—pat gently with paper towels if necessary.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Appetizer or Main Dish
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 220
- Sugar: 1g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 17g
- Cholesterol: 105mg
Keywords: Crab Cakes, Seafood, Easy Appetizer