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–+ servings
Crab Cakes Recipe

Crab Cakes

These pan-fried homemade crab cakes are loaded with sweet lump crab meat, fragrant Old Bay seasoning, and crisped to perfection in under an hour.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Appetizer, Main Course
Cuisine Maryland
Servings 8 cakes
Calories 120 kcal

Ingredients
  

  • 1 lb lump crab meat pick through for shells
  • 1/2 cup panko bread crumbs or gluten-free panko for GF option
  • 1 large egg or vegan egg replacer
  • 2 tbsp mayonnaise sub Greek yogurt for lighter twist
  • 1 tbsp Dijon mustard yellow mustard works in a pinch
  • 2 tsp Old Bay seasoning swap for Cajun spice if you like kick
  • 1 tsp Worcestershire sauce Tamari for gluten-free
  • 2 tbsp chopped fresh parsley sub chives or cilantro
  • 1 tbsp lemon juice freshly squeezed for best flavor
  • 2 tbsp unsalted butter for pan-frying
  • 1 tbsp olive oil for pan-frying
  • salt and black pepper to taste

Instructions
 

  • In a large bowl, whisk together egg, mayo, Dijon mustard, Worcestershire, lemon juice, Old Bay, salt, and pepper.
  • Gently fold in crab meat, trying not to shred the lumps, then sprinkle in bread crumbs and parsley. Let the mixture rest for a minute.
  • Scoop about ½ cup of mix into your hand and form a patty, pressing gently at the edges. Repeat until you have eight cakes.
  • Cover the cakes and chill for 30 minutes in the fridge to help them firm up.
  • Heat butter and oil over medium heat in a nonstick skillet. Cook 3–4 minutes per side until golden brown.
  • Transfer to a wire rack or paper towels to drain any excess oil. Repeat with remaining cakes and serve hot.

Notes

Choose high-quality crab meat for the best results. If the mixture feels loose, add a tablespoon more bread crumbs.

Nutrition

Calories: 120kcal
Keyword Crab Cakes, Lump Crab Meat, Old Bay Seasoning, Seafood
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