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Classic Crab Cakes

Quick, easy, and delicious crab cakes that are crispy on the outside and tender on the inside. Perfect for busy weeknights or gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb lump crab meat the star of the show
  • ½ cup breadcrumbs
  • ¼ cup mayonnaise
  • 1 large egg
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • ¼ cup chopped green onions for that fresh lift
  • 1 tablespoon Old Bay seasoning because, Maryland!
  • Salt and pepper to taste
  • as needed Vegetable oil for frying

Method
 

Preparation
  1. In a large bowl, gently combine the lump crab meat and breadcrumbs. Be careful not to break up the crab too much!
  2. In a separate bowl, whisk together the mayo, egg, Dijon mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning. Add this mixture to the crab and breadcrumbs. Fold everything together gently until just combined. Season with salt and pepper to taste.
  3. Form the crab mixture into about 8 patties, each roughly 3 inches in diameter.
  4. Place the patties on a plate and chill in the fridge for at least 30 minutes.
Cooking
  1. In a large skillet over medium heat, add enough vegetable oil to coat the bottom.
  2. Once hot, add the crab cakes (be careful not to overcrowd the pan!) and cook for about 4-5 minutes on each side or until golden brown and crispy.
Serving
  1. Serve the crab cakes warm, garnished with a sprinkle of green onions and a wedge of lemon on the side. Optionally serve with a quick dipping sauce.

Notes

Don’t skip the chill time; it helps keep the patties intact while frying. Check your crab source and always go for quality crab meat. Spice it up with jalapeños or seasoned breadcrumbs for an extra kick.