by: admindz

Classic Crab Cakes

Classic Crab Cakes

Okay, can we just talk about how crab cakes are basically little pockets of sunshine? Crisp on the outside, tender and flaky on the inside, with that briny sweetness of fresh crab dancing on your tongue—yum! I’m honestly so excited to share this recipe because it’s one of those dishes that feels fancy but is totally doable at home. Plus, once you get the hang of mixing and pan-frying these beauties, you’ll never settle for frozen crab cakes again. Trust me, the secret is all in the balance between the crab, binder, and seasoning—too much filler and you lose that delightful crab flavor, too little and they fall apart. Let’s get cooking and bring some coastal vibes right into your kitchen!

Quick Facts

  • Yield: Serves 4
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes

Ingredients

For the Main Dish:

  • 1 pound lump crab meat, picked over for shells
  • 1/2 cup mayonnaise
  • 1 large egg, beaten
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup panko breadcrumbs, divided
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons vegetable oil (for frying)

For the Sauce / Garnish (optional):

  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon hot sauce (like Tabasco)
  • Chopped fresh chives or parsley for garnish

How I Make It

Step 1:

Start by gently flaking your lump crab meat in a large bowl, being careful to remove any stray shells. You want big, tender chunks for that perfect texture. In a separate bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, salt, and pepper until smooth and creamy.

Step 2:

Pour the wet mixture over the crab, then add half of the panko breadcrumbs and freshly chopped parsley. Gently fold everything together—too much stirring can break up the crab too much! The mixture should hold together but still feel soft and moist. If it’s too wet, sprinkle in a bit more panko.

Step 3:

Form the mixture into 6 or 8 evenly sized patties, about 3 inches in diameter and 3/4 inch thick. Spread the remaining panko on a plate and lightly press each patty into it, creating a nice crust for frying.

Step 4:

Heat the vegetable oil in a large skillet over medium heat. Once shimmering, carefully place the crab cakes in the pan—you may need to do this in batches. Cook for about 3-4 minutes per side, or until golden brown and crispy. Don’t move them around too much; let that crust form!

Step 5:

Keep the cooked crab cakes warm on a baking sheet in a 200°F oven while finishing the rest. This way, everyone gets to enjoy them hot and fresh.

Step 6:

For a simple sauce, mix mayonnaise, lemon juice, and hot sauce in a small bowl. Serve alongside your crab cakes with a sprinkle of chopped chives or parsley for a fresh pop of color.

Variations & Tips

  • Use fresh crab meat if you can get it; canned lump crab works, but fresh has a better texture.
  • For extra flavor, add a teaspoon of minced shallots or green onions to the mix.
  • If you prefer baked crab cakes, bake at 375°F for 12-15 minutes, flipping halfway.
  • Don’t overcrowd the pan when frying—it lowers the oil temperature and leads to soggy crab cakes.
  • Swap out the mayonnaise for Greek yogurt if you want a lighter version, but expect a slight change in texture.
  • Add a squeeze of lemon juice to the crab mixture for a bright zing.

How I Like to Serve It

I love serving these classic crab cakes with a crisp green salad and some roasted asparagus in spring or summer. For a casual dinner, pile them on soft brioche buns with a slather of the spicy mayo sauce and some fresh coleslaw. They’re also a total hit for weekend brunch, paired with scrambled eggs and fresh fruit.

Notes

  • Store leftovers in an airtight container in the fridge for up to 2 days—reheat gently in a skillet or oven to keep the crust crispy.
  • If the crab cakes seem fragile before cooking, chill them for 30 minutes to help them firm up.

Closing: With crispy edges and a tender heart packed with bright crab flavor, these crab cakes are the perfect way to bring a little coastal magic to your kitchen anytime.