Crab Cakes Recipe
American · Main course · 27 min total
These classic Maryland-style crab cakes are packed with sweet lump crab meat and seasoned with Old Bay, making them crispy on the outside and tender on the inside.
15
min prep
min prep
12
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, lightly beaten
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1/4 cup finely chopped fresh parsley
- 2 tbsp unsalted butter
- 2 tbsp vegetable oil
- Lemon wedges for serving
Instructions
- In a large bowl, gently combine crab meat, panko, mayonnaise, egg, mustard, Worcestershire sauce, Old Bay, and parsley. Be careful not to break up the crab meat.
- Form the mixture into 8 patties, about 1/2 inch thick. Place on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes (or up to 2 hours) to firm up.
- In a large skillet, heat butter and oil over medium-high heat. Once hot, add crab cakes in a single layer (work in batches if needed).
- Cook until golden brown, about 3-4 minutes per side. Drain on paper towels.
- Serve immediately with lemon wedges and your favorite dipping sauce, such as tartar sauce or remoulade.
Tips
- For best results, use fresh lump crab meat and avoid overmixing.
- Chilling the patties helps them hold together during frying.
- Leftover crab cakes can be refrigerated for up to 2 days and reheated in a 350°F oven.
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