Crab cakes are a popular seafood dish made from crab meat that is typically mixed with various other ingredients, formed into patties, and then pan-fried, baked, or deep-fried until they’re golden brown and crispy on the outside. They are a classic dish in many coastal regions and are often served as appetizers, main courses, or even in sandwiches.
Crab Cakes
4
servings40
minutes4
minutesCrab cakes are often served with a dipping sauce, such as tartar sauce or a remoulade sauce, and a wedge of lemon for a burst of acidity. They can be enjoyed as an elegant appetizer, a light lunch, or a main course paired with sides like coleslaw, roasted vegetables, or a fresh salad.
Ingredients
1 pound lump crab meat, picked over for shells
1/2 cup breadcrumbs (Panko or regular)
1/4 cup mayonnaise
1 large egg
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 green onions, finely chopped
1/4 cup finely chopped red bell pepper
2 tablespoons chopped fresh parsley
1 teaspoon Old Bay seasoning (adjust to taste)
Salt and pepper to taste
1/4 cup vegetable oil (for frying)
Lemon wedges (for serving)
Directions
- Prepare the Crab Mixture:
In a large bowl, combine the lump crab meat and breadcrumbs. Gently toss together to distribute the breadcrumbs throughout the crab meat. - Make the Binders:
In a separate bowl, whisk together the mayonnaise, egg, Dijon mustard, and Worcestershire sauce until well combined. - Combine and Season:
Pour the binder mixture over the crab and breadcrumbs. Add in the chopped green onions, red bell pepper, chopped parsley, Old Bay seasoning, salt, and pepper. Gently fold everything together, being careful not to break up the lump crab meat too much. - Form the Crab Cakes:
Divide the mixture into equal portions and shape them into crab cakes. You can make them as large or small as you prefer. - Chill the Crab Cakes:
Place the formed crab cakes on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes. Chilling helps the crab cakes hold their shape during cooking. - Cook the Crab Cakes:
In a skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the crab cakes to the skillet. Cook for about 3-4 minutes on each side or until they are golden brown and heated through. - Serve:
Once cooked, transfer the crab cakes to a paper towel-lined plate to drain any excess oil.
Serve the crab cakes with lemon wedges for squeezing over the top. - Enjoy!
Serve the crab cakes while they’re still warm, either as an appetizer, main dish, or in a sandwich.