The first time I tried to make crab cakes at home I was nervous about breaking apart delicate lumps of crab, but the kitchen filled with lemony steam and a simple pan sear turned those worries into a proud plate of golden cakes, a Crab Cakes Recipe that felt achievable on a weeknight and warm enough to share with friends.
Why You’ll Love It
This crab cakes recipe is designed for beginners, with forgiving steps and easy swaps, so it works on busy evenings or relaxed weekends, and people who like seafood but are new to cooking will appreciate how little hands-on skill is required to get a restaurant-style result.
Serves 4.
Prep Time: 20 minutes |
Cook Time: 12 minutes |
Total Time: 32 minutes
Ingredients
- 1 pound lump crab meat, picked over for shells
- 1/2 cup panko breadcrumbs plus extra for dusting
- 1 large egg, lightly beaten
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 2 tablespoons fresh parsley, finely chopped
- 2 green onions, thinly sliced
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- Salt and black pepper to taste
- 2 to 3 tablespoons olive oil or neutral oil for frying
- 1 lemon, cut into wedges
- 1/3 cup tartar sauce for serving
Instructions
- Prepare crab and dry ingredients, gently pick through the crab meat to remove any shells and place in a large mixing bowl.
- In a small bowl whisk the egg, mayonnaise, Dijon, lemon juice and lemon zest until combined, season lightly with salt and pepper.
- Add the wet mixture to the crab along with panko, parsley, and green onions, fold gently just until combined, avoid overmixing to keep lumps intact.
- Use a 1/3 cup measure to form patties, press gently and dust the outside with a little extra panko so they hold together better.
- Chill the patties on a tray in the refrigerator for at least 15 minutes, this helps them firm up and reduces splitting while cooking.
- Heat a skillet over medium heat and add 2 tablespoons oil, when shimmering place crab cakes in the pan without crowding.
- Cook 3 to 4 minutes per side until a deep golden crust forms, flip carefully with a thin spatula and add more oil if needed.
- Transfer cooked cakes to a paper towel lined plate to drain briefly, serve warm with lemon wedges and a ramekin of tartar sauce.
Tips & Tricks
- Handle the crab meat gently to keep large flakes intact, that texture is what makes homemade crab cakes special.
- Chilling the formed patties helps them keep their shape when you flip them in the pan.
- If your mixture feels too wet add a tablespoon more panko and let it rest for a few minutes to hydrate.
- Use a thin metal spatula for flipping to reduce breakage of delicate cakes.
- Taste a small spoonful of the mixture before forming to adjust seasoning, but do not overwork the crab.
Serving Ideas
- Serve on toasted brioche with tartar sauce and arugula for a casual sandwich.
- Plate two crab cakes atop a simple mixed green salad for a light dinner.
- Offer as finger food at a party with toothpicks and a dollop of remoulade.
- Add a poached egg on top and a drizzle of hollandaise for a brunch twist.
Frequently Asked Questions
Can I use canned crab meat for these crab cakes
Yes canned lump crab meat works well and is convenient, just drain it well and pick through for shells before mixing
How do I prevent crab cakes from falling apart while cooking
Chill the patties before cooking and use a thin spatula to flip gently, a light panko dusting on the outside also helps them hold together
Can I bake these instead of frying
Yes bake on a lightly oiled sheet at 400 F for about 12 to 15 minutes turning once until golden and cooked through
Crab Cakes Recipe
This crab cakes recipe is designed for beginners, with forgiving steps and easy swaps, so it works on busy evenings or relaxed weekends, and people who like seafood but are new to cooking will appreciate how little hands-on skill is required to get a restaurant-style result.
Ingredients
- 1 pound lump crab meat, picked over for shells
- 1/2 cup panko breadcrumbs plus extra for dusting
- 1 large egg, lightly beaten
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 2 tablespoons fresh parsley, finely chopped
- 2 green onions, thinly sliced
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- Salt and black pepper to taste
- 2 to 3 tablespoons olive oil or neutral oil for frying
- 1 lemon, cut into wedges
- 1/3 cup tartar sauce for serving
Instructions
- Prepare crab and dry ingredients, gently pick through the crab meat to remove any shells and place in a large mixing bowl.
- In a small bowl whisk the egg, mayonnaise, Dijon, lemon juice and lemon zest until combined, season lightly with salt and pepper.
- Add the wet mixture to the crab along with panko, parsley, and green onions, fold gently just until combined, avoid overmixing to keep lumps intact.
- Use a 1/3 cup measure to form patties, press gently and dust the outside with a little extra panko so they hold together better.
- Chill the patties on a tray in the refrigerator for at least 15 minutes, this helps them firm up and reduces splitting while cooking.
- Heat a skillet over medium heat and add 2 tablespoons oil, when shimmering place crab cakes in the pan without crowding.
- Cook 3 to 4 minutes per side until a deep golden crust forms, flip carefully with a thin spatula and add more oil if needed.
- Transfer cooked cakes to a paper towel lined plate to drain briefly, serve warm with lemon wedges and a ramekin of tartar sauce.
Conclusion
These crab cakes are a friendly, low stress recipe to try even if you are new to cooking seafood, the steps are clear, the results are rewarding, and you can adapt them to be lighter, spicier, or gluten free without losing the classic crab flavor, so trust the simple process and enjoy sharing the golden cakes with family or friends.
