Description
Crispy, golden, and bursting with sweet, tender crab meat, these Classic Crab Cakes are the ultimate seafood treat. They're fast, flavorful, and elegant enough to impress any guest—yet simple enough for a weeknight dinner. This easy recipe is loaded with real lump crab, seasoned just right, and finished with a delicate sear that locks in juicy flavor. If you're searching for easy dinner ideas, quick seafood recipes, or a delicious appetizer for a crowd, these crab cakes are the answer.
Ingredients
1 pound lump crab meat
1⁄3 cup breadcrumbs (preferably panko)
1 large egg, lightly beaten
3 tablespoons mayonnaise
2 tablespoons finely diced red bell pepper
2 tablespoons finely chopped red onion
1 tablespoon Dijon mustard
1 tablespoon fresh parsley, chopped
1 teaspoon Worcestershire sauce
1⁄2 teaspoon Old Bay seasoning
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
Juice of half a lemon
2 tablespoons unsalted butter (for frying)
1 tablespoon olive oil (for frying)
Optional garnish: chopped parsley and lemon wedges
Optional dipping sauce: tartar sauce or aioli
Instructions
1. In a large mixing bowl, gently combine the crab meat, breadcrumbs, red bell pepper, red onion, and parsley.
2. In a smaller bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, salt, and pepper.
3. Pour the wet mixture over the crab and gently fold everything together, being careful not to break up the crab too much.
4. Cover the mixture and refrigerate for 20–30 minutes to help the patties hold their shape.
5. Shape the chilled mixture into 8–10 equal-sized patties, pressing lightly to form them.
6. In a skillet, heat butter and olive oil over medium heat until shimmering.
7. Cook crab cakes in batches for 3–4 minutes per side, or until golden brown and crisp.
8. Remove from pan and let drain on a paper towel–lined plate.
9. Garnish with parsley and lemon wedges. Serve hot with your favorite dipping sauce.
Notes
Chill the crab mixture before cooking—it helps hold the shape and improves texture.
Don’t overmix the crab or it will become mushy and lose its delicate chunks.
A test patty helps you adjust seasoning before frying the entire batch.
Nutrition
- Serving Size: 1 crab cake
- Calories: 155
- Sugar: 1g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 13g
- Cholesterol: 65mg
Keywords: classic crab cakes, easy seafood recipe, quick dinner, crab cake appetizer, dinner ideas