These classic Crab Cakes are packed with sweet lump crab meat, lightly seasoned, and pan-fried until golden and crisp. Perfect as an appetizer or main course, they deliver restaurant-quality flavor with a tender, moist interior.
Total Time:55 minutes
Yield:4 servings
Ingredients
1 pound lump crab meat, picked over for shells
½ cup breadcrumbs
1 large egg
¼ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
2 tablespoons finely chopped parsley
2 green onions, finely sliced
½ teaspoon Old Bay seasoning
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
1 tablespoon butter
Lemon wedges
Tartar sauce or remoulade sauce
Instructions
In a large mixing bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, parsley, green onions, Old Bay seasoning, salt, and black pepper.
Gently fold in the breadcrumbs.
Add the crab meat and carefully mix until just combined, taking care not to break up the lumps.
Form the mixture into 8 evenly sized crab cakes.
Place the crab cakes on a baking sheet and refrigerate for 20–30 minutes to help them hold their shape.
Heat the olive oil and butter in a large skillet over medium heat.
Cook the crab cakes for 4–5 minutes per side until golden brown and heated through.
Transfer to a paper towel-lined plate if desired.
Serve warm with lemon wedges and tartar sauce or remoulade sauce.
Notes
Lump crab meat provides the best texture and flavor.
Chilling the crab cakes before cooking helps prevent them from falling apart.
For a baked version, bake at 425°F (220°C) for 12–15 minutes.
Use gluten-free breadcrumbs for a gluten-free option.
Store leftovers in the refrigerator for up to 3 days.
Serve with coleslaw, roasted vegetables, rice pilaf, or a fresh salad.
