Crab Cake Recipe
American · Main course · 23 min total
These classic Maryland-style crab cakes are packed with sweet lump crab meat and minimal filler, pan-seared to golden perfection. Serve with tartar sauce or a squeeze of lemon.
15
min prep
min prep
8
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1 lb lump crab meat, picked over for shells
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp fresh lemon juice
- 1/2 tsp Old Bay seasoning
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 tbsp unsalted butter
Instructions
- In a large bowl, gently combine crab meat, panko, mayonnaise, egg, mustard, Worcestershire sauce, lemon juice, Old Bay, salt, and pepper. Be careful not to break up the crab lumps.
- Divide mixture into 4 equal portions and shape into patties about 3/4-inch thick. Place on a plate and refrigerate for 30 minutes (or up to 2 hours) to help them hold together.
- In a large nonstick skillet, melt butter over medium heat. Add crab cakes and cook until golden brown, about 4 minutes per side.
- Transfer to a paper towel-lined plate to drain briefly. Serve warm with lemon wedges and tartar sauce.
Tips
- For best results, use jumbo lump crab meat and handle gently.
- Chilling the patties is essential to prevent them from falling apart during cooking.
- Leftover crab cakes can be refrigerated for up to 2 days and reheated in a skillet.
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