Crab Cakes
Tender, flaky crab cakes packed with fresh lump crab meat and just enough binder to hold them together. Pan-fried to a perfect golden brown, these are a restaurant-quality classic you can easily make at home.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Binder Mixture
- b.In a large bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, chopped parsley, green onions, lemon juice, Old Bay seasoning, salt, and pepper until smooth and fully combined.
- 2
Step 2
- a.Combine with Crab and Form Patties
- b.Add the lump crab meat and 1/2 cup of the panko breadcrumbs to the bowl with the binder mixture.
- c.Using a rubber spatula, gently fold the ingredients together until just combined. Be very careful not to overmix or break up the delicate lumps of crab meat.
- d.Divide the mixture into 8 equal portions. Gently shape each portion into a patty about 1.5 inches thick. Place the formed patties on a baking sheet lined with parchment paper.
- 3
Step 3
- a.Chill the Crab Cakes
- b.Transfer the baking sheet to the refrigerator and chill the crab cakes for at least 30-60 minutes. This step is crucial; it helps them firm up and prevents them from falling apart during cooking.
- 4
Step 4
- a.Coat and Cook the Crab Cakes
- b.Spread the remaining 1/2 cup of panko breadcrumbs on a shallow plate or dish.
- c.Gently press each chilled crab cake into the panko, coating both sides lightly. This will create a crispy exterior.
- d.Heat the butter and olive oil in a large non-stick skillet over medium-high heat. The butter should be melted and foaming before you add the cakes.
- e.Carefully place 4 crab cakes in the skillet, ensuring not to overcrowd the pan. Cook for 3-5 minutes per side, until deep golden brown and crispy. The internal temperature should reach 165°F (74°C).
- f.Repeat with the remaining 4 crab cakes.
- 5
Step 5
- a.Drain and Serve
- b.Remove the cooked crab cakes from the skillet and place them on a wire rack to drain any excess oil. This keeps the bottom crispy.
- c.Serve immediately with fresh lemon wedges and your favorite sauce, such as tartar sauce or remoulade.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor and texture, use high-quality fresh lump crab meat. Avoid imitation crab.
- 2Handle the crab mixture as gently as possible. Overmixing will break up the lumps and result in a pasty texture.
- 3Do not skip the chilling step. It is essential for helping the crab cakes hold their shape during frying.
- 4Ensure your pan is properly heated before adding the crab cakes. This helps to create a perfect golden-brown crust instantly.
- 5For perfectly even cooking, use a large skillet and cook in batches. Overcrowding the pan will lower the oil temperature and result in soggy cakes.
- 6To keep the first batch warm while you cook the second, place them on a wire rack on a baking sheet in a 200°F (95°C) oven.
Adapt it for your goals.
Baked Crab Cakes
For a lighter version, preheat your oven to 400°F (200°C). Place the coated crab cakes on a lightly greased baking sheet and bake for 12-15 minutes, flipping halfway through, until golden brown and cooked through.
Spicy Crab CakesSpicy Crab Cakes
Add a kick by mixing 1 finely minced jalapeño or 1-2 teaspoons of sriracha into the binder mixture.
Gluten Free Crab CakesGluten-Free Crab Cakes
Substitute the panko breadcrumbs with gluten-free panko or crushed rice crackers. Ensure your Worcestershire sauce is also certified gluten-free.
Why this is on our healthy list.
Excellent Source of Lean Protein
Crab meat is packed with high-quality protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining a healthy metabolism.
Rich in Omega-3 Fatty Acids
Crab is a good source of omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels, as well as promoting brain function.
Provides Key Minerals
This shellfish is a great source of essential minerals like phosphorus, zinc, and copper, which play vital roles in bone health, immune function, and energy production.
Frequently asked questions
Crab cakes can fall apart for a few reasons: the mixture was overmixed, breaking down the crab; there wasn't enough binder (breadcrumbs/egg); or, most commonly, they weren't chilled for long enough before cooking. Chilling is the most critical step to ensure they hold their shape.