These Classic Crab Cakes are crispy on the outside and tender on the inside. I love how the sweet lump crab meat combines with subtle seasonings and a light, golden crust to create a perfect Seafood Appetizer or main dish that always impresses. Whether for a dinner party or a cozy meal, this dish brings coastal flavors to your table.
Why You’ll Love This Classic Crab Cakes
These Classic Crab Cakes are a standout Seafood Appetizer:
- Delicate Flavor: Highlights sweet crab with balanced seasonings.
- Perfect Texture: Crunchy panko exterior, tender interior.
- Quick Prep: Ready in under 30 minutes for easy meals.
- Versatile: Great as an appetizer or main course.
- Crowd-Pleaser: Impresses guests with minimal effort.
Ingredients for Classic Crab Cakes
Here’s what you’ll need to make Classic Crab Cakes (makes 8 cakes):
- 1 lb lump crab meat, picked over for shells
- ¼ cup mayonnaise
- 1 large egg, beaten
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- 1 cup panko breadcrumbs, divided
- 2 tbsp fresh parsley, chopped
- 2 tbsp vegetable oil (for frying)
- Lemon wedges, for serving
Ingredient Tips:
- Crab Meat: Fresh lump crab is best; ensure no shells remain.
- Panko: Adds extra crunch; regular breadcrumbs work but are denser.
- Old Bay: Essential for classic flavor; adjust to taste.
- Mayonnaise: Full-fat for binding; light mayo reduces richness.
- Parsley: Fresh adds brightness; dried parsley is a pinch substitute.
Directions for Classic Crab Cakes
Ready to cook these delicious cakes? Let’s dive in!
Mix Crab Mixture
In a large bowl, I gently combine 1 lb crab meat, ¼ cup mayonnaise, 1 beaten egg, 1 tbsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp Old Bay, ½ tsp garlic powder, ¼ tsp salt, ¼ tsp pepper, ¾ cup panko, and 2 tbsp parsley, mixing carefully to keep crab chunks intact.
Form Patties
I shape the mixture into 8 patties, about 3 inches wide, pressing lightly to hold together.
Coat Patties
I spread the remaining ¼ cup panko on a plate and lightly coat each patty on both sides for a crispy crust.
Fry Crab Cakes
I heat 2 tbsp vegetable oil in a large skillet over medium heat. I fry the Classic Crab Cakes in batches, 3–4 minutes per side, until golden and cooked through, avoiding overcrowding.
Serve
I drain the crab cakes on paper towels and serve warm with lemon wedges and a dipping sauce, perfect as a Seafood Appetizer.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4 (2 cakes each)
- Calories: ~320 kcal per serving
- Macros per Serving: 15g carbs, 25g protein, 18g fat, 1g fiber
Variations for Classic Crab Cakes
I love tweaking these Classic Crab Cakes for variety:
- Veggie Crunch: Add ¼ cup finely chopped celery or red bell pepper.
- Spicy Kick: Mix in 1 tsp hot sauce or ¼ tsp cayenne pepper.
- Gluten-Free: Swap panko for gluten-free breadcrumbs.
- Baked Option: Bake at 375°F for 15–20 minutes, flipping halfway, for a lighter dish.
- Herb Swap: Use dill or chives instead of parsley for a fresh twist.
Storage
I store leftover Classic Crab Cakes in an airtight container in the fridge for up to 2 days. To reheat, I warm them in a skillet over medium heat for 2–3 minutes per side to keep them crispy, or bake at 350°F for 10 minutes. I avoid microwaving to prevent sogginess. Freezing is possible for up to 1 month; I wrap tightly, thaw overnight, and reheat in a skillet.
FAQs About Classic Crab Cakes
Can I use canned crab meat for Classic Crab Cakes?
Yes, I use high-quality canned crab, well-drained, though fresh lump crab offers better texture.
How do I keep Classic Crab Cakes from falling apart?
I use minimal binder and chill patties for 15 minutes before frying to help them hold shape.
Can I make these ahead of time?
Absolutely, I form patties and refrigerate up to 24 hours before cooking for convenience.
What sauces pair well with this Seafood Appetizer?
I love tartar sauce, remoulade, or a lemon squeeze; spicy aioli is also a hit.
Can I bake these crab cakes instead of frying?
Yes, I bake at 375°F for 15–20 minutes, flipping halfway, for a crispy, lighter option.
More Delicious Appetizer Recipes You’ll Love
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- Keto Pepperoni Cheese Crisps
- Crispy Parmesan Fried Tortellini
- Steak Crostini Recipe
Conclusion
I love how this Classic Crab Cakes recipe brings out the best in fresh crab meat with a perfect balance of flavors and textures. Whether I’m serving them as a starter or a main dish, they always get great feedback. Quick to prepare and easy to customize, these crab cakes are a staple I keep returning to whenever I want something delicious and satisfying.
Classic Crab Cakes
Ingredients
- 1 lb lump crab meat picked over for shells
- 1/4 cup mayonnaise
- 1 large egg beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup panko breadcrumbs divided
- 2 tablespoons fresh parsley chopped
- 2 tablespoons vegetable oil for frying
- Lemon wedges for serving
Instructions
- In a large bowl, gently combine the crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, salt, pepper, 3/4 cup of the panko breadcrumbs, and fresh parsley. Be careful not to break up the crab meat too much.
- Form the mixture into 8 evenly sized patties, about 3 inches in diameter.
- Place the remaining 1/4 cup panko breadcrumbs on a plate and lightly coat each crab cake on both sides.
- Heat the vegetable oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for 3-4 minutes per side, or until golden brown and cooked through. Avoid overcrowding the pan and cook in batches if needed.
- Remove the crab cakes and drain on paper towels. Serve warm with lemon wedges and your favorite dipping sauce.
Notes
- For extra crunch and freshness, add finely chopped celery or bell pepper to the mixture.
- For a spicy kick, mix in a teaspoon of hot sauce or cayenne pepper.
- To make gluten-free, substitute regular panko with gluten-free breadcrumbs.
- For a lighter option, bake the crab cakes in the oven at 375°F for 15-20 minutes, flipping halfway through.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat crab cakes in a skillet over medium heat for 2-3 minutes per side or in an oven at 350°F for about 10 minutes to maintain crispiness. Avoid microwaving.
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