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Easy Crab Cakes

Close-up of golden brown crab cakes, one split open to reveal flaky crab meat.
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Learn how to make crispy, golden crab cakes at home with this simple recipe. Perfect for a seafood appetizer or a weeknight dinner.

Ingredients

Scale
  • 1 pound lump crab meat, picked over for shells
  • 1/2 cup mayonnaise
  • 1 large egg, lightly beaten
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup panko breadcrumbs, plus more for coating
  • 2 tablespoons unsalted butter, for frying
  • Lemon wedges, for serving
  • Tartar sauce or remoulade, for serving

Instructions

  1. In a medium bowl, gently combine the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Be careful not to break up the crab meat too much.
  2. Stir in the 1/2 cup of panko breadcrumbs until just combined.
  3. Divide the mixture into 4 equal portions and shape them into patties.
  4. Place additional panko breadcrumbs on a plate and coat each crab cake.
  5. Heat the butter in a large skillet over medium heat.
  6. Carefully place the crab cakes in the skillet and cook for 4-5 minutes per side, until golden brown and heated through.
  7. Serve immediately with lemon wedges and your favorite sauce.

Notes

  • For extra crispiness, you can chill the formed crab cakes for 30 minutes before cooking.
  • If you don’t have panko, you can use regular breadcrumbs, but the texture will be slightly different.
  • To make air fryer crab cakes, preheat your air fryer to 400°F (200°C) and cook for 8-10 minutes, flipping halfway through.

Nutrition

Find it online: https://cutcooktaste.com/easy-crab-cakes/