Description
These Classic Crab Cakes are packed with sweet lump crab meat, light seasoning, and just enough binder to hold them together without overpowering the flavor. Crispy on the outside, tender inside, and easy enough for a weeknight yet elegant enough for guests.
Ingredients
1 lb lump crab meat (picked over for shells)
1/4 cup mayonnaise
1 large egg, lightly beaten
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
2 tablespoons parsley, finely chopped
1/2 cup saltine crackers, finely crushed (or breadcrumbs)
1 tablespoon fresh lemon juice
2 tablespoons butter (for frying)
1 tablespoon neutral oil (for frying)
Instructions
1. In a large bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and parsley.
2. Gently fold in crab meat and crushed crackers. Do not overmix.
3. Form mixture into 6-8 patties. Place on a lined baking sheet and refrigerate for 30 minutes.
4. Heat butter and oil in a skillet over medium heat. Fry crab cakes for 3-4 minutes per side, until golden brown.
5. Serve hot with lemon wedges, tartar sauce, or aioli.
Notes
Chilling the cakes helps them hold together during cooking.
For baking, cook at 400°F for 12–15 minutes, flipping halfway.
You can freeze uncooked patties and cook them straight from frozen (add a few more minutes of cook time).
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 210
- Sugar: 0.6 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.3 g
- Protein: 15 g
- Cholesterol: 85 mg
Keywords: crab cakes, seafood dinner, easy crab cake recipe