Classic Crab Cakes
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.
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.