Crab Cakes Recipe

I remember a rainy Saturday when the kitchen smelled like butter and the radio played low in the background, I had a jar of lump crab meat in the fridge and the urge to make something that felt like a small celebration, that day I wrote out a simple Crab Cakes Recipe that became our warm, family weekend dinner, golden on the outside, soft and savory inside, eaten with fingers and a cold glass of white wine while we compared notes about our week.

Why You’ll Love It

These crab cakes are forgiving and bright, perfect for a relaxed weekend dinner or a quick midweek treat, they come together with pantry staples and a little patience in the pan so they develop a crisp crust while the inside stays tender, people who love seafood and anyone who enjoys easy entertaining will appreciate how quickly you can scale this up for guests.

Serves 4
Prep Time: 20 minutes |
Cook Time: 12 minutes |
Total Time: 32 minutes

Ingredients

• 1 pound lump crab meat, checked for shells
• 1 large egg, beaten
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice, fresh
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning or seafood seasoning
• 1/2 cup panko breadcrumbs, plus extra for coating if desired
• 2 tablespoons finely chopped fresh parsley
• 2 scallions, thinly sliced
• Kosher salt and freshly ground black pepper to taste
• 3 tablespoons unsalted butter or neutral oil for frying
• Optional remoulade sauce: 1/4 cup mayonnaise, 1 tablespoon ketchup, 1 teaspoon capers chopped, pinch of paprika

Instructions

1. Gently pick through the lump crab meat to remove any shells and large lumps, keep the meat in large pieces where possible for texture.
2. In a medium bowl whisk together the beaten egg, mayonnaise, Dijon, lemon juice, Worcestershire, Old Bay, salt and pepper until smooth.
3. Fold in the crab meat, panko, parsley, and scallions gently, stir just until combined, do not overmix or the cakes will be dense.
4. Divide the mixture into eight portions and shape each into a compact patty about 3 inches across, if the mixture feels too loose, chill for 15 minutes, optionally press a light coating of extra panko on the surface.
5. Heat a large skillet over medium heat and add the butter or oil, when shimmering, add the crab cakes and cook 3 minutes per side until deeply golden and crisp, flip carefully with a thin spatula.
6. Transfer to a paper towel lined plate to drain briefly, serve warm with lemon wedges and remoulade sauce on the side.

Tips & Tricks

• Handle the crab meat gently to keep nice lumps in the cakes, overmixing makes them stodgy.
• Chill the formed patties for 15–30 minutes to help them hold shape while cooking.
• Use a thin metal spatula to flip the cakes carefully so they stay intact.
• If you get sticking, let the cakes brown longer before flipping so a crust forms naturally.
• Taste and adjust seasoning before forming cakes, a small taste of the binding mix helps balance salt and acidity.

Serving Ideas

• Casual dinner with roasted potatoes and a crisp green salad.
• Brunch plate alongside scrambled eggs and a lemony arugula salad.
• Party platter with toothpicks, remoulade and lemon wedges for guests to graze.
• Sandwich style on toasted brioche with lettuce and a smear of tartar or remoulade.
• Light dinner with steamed vegetables and a glass of chilled white wine.

Frequently Asked Questions

Conclusion

These crab cakes are the kind of recipe that makes a simple day feel a little special, they are forgiving, full of sweet crab flavor, and easy to adapt whether you are feeding family on a weeknight or hosting friends, trust the gentle handling of the crab meat, the quick chill to set the patties, and a hot pan to give you that perfect golden crust, take a breath, have fun with the seasoning, and enjoy the small ritual of bringing a warm plate to the table.