These classic crab cakes are everything a perfect crab cake should be: crispy on the outside, tender and juicy inside, and packed with sweet, flaky crab meat and just enough seasoning to let the seafood shine. Whether you’re making them for a date night, dinner party, or a beach-inspired weeknight meal, these crab cakes are sure to impress!
This recipe is Maryland-style, meaning it’s heavy on the crab, light on the filler, and totally delicious.
🛒 What You’ll Need
- 1 lb lump crab meat (fresh or refrigerated, not imitation)
- 1 egg, lightly beaten
- ¼ cup mayonnaise
- 1 ½ tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, finely chopped
- ½ cup panko breadcrumbs (plus extra for coating if desired)
- Salt & pepper to taste
- 2 tbsp butter and/or oil (for pan-frying)
👩🍳 Pro Tips for Perfect Crab Cakes
- Use lump crab meat for the best texture and flavor—don’t overmix!
- Chill the patties before frying to help them hold together.
- Use just enough filler to bind—too much breading will hide the crab flavor.
- Want to make ahead? Shape and refrigerate up to 24 hours before cooking.
- Serve with lemon wedges, tartar sauce, or a light aioli for extra flavor.
🔄 Substitutions & Variations
- No panko? Use crushed crackers (like Saltines or Ritz)
- Dairy-free? Use oil for frying instead of butter
- Add a pinch of cayenne or hot sauce for heat
- Use gluten-free breadcrumbs if needed
- Bake instead of fry: 400°F for 12–15 minutes, flipping once
🔪 Tools You’ll Need
- Mixing bowl
- Spatula or fork
- Citrus juicer (optional)
- Frying pan or cast iron skillet
- Fish spatula (helps with flipping!)
- Plate and paper towels for draining
🔥 How to Make the Best Crab Cakes
1️⃣ Mix the Base
- In a large bowl, whisk together the egg, mayo, Dijon, Worcestershire, Old Bay, lemon juice, and parsley.
- Gently fold in the crab meat and panko until just combined—don’t break up the lumps.
2️⃣ Form the Patties
- Divide mixture into 6–8 cakes (about ½ cup each).
- Gently press into patties. If desired, coat lightly in more panko for extra crispness.
- Chill for 30 minutes to help them firm up.
3️⃣ Pan-Fry to Golden Perfection
- Heat 1 tbsp butter + 1 tbsp oil in a skillet over medium heat.
- Cook crab cakes 3–4 minutes per side, until golden and crisp.
- Transfer to a plate lined with paper towels.
4️⃣ Serve & Enjoy
Serve warm with lemon wedges, a dollop of tartar sauce or garlic aioli, and a sprinkle of fresh parsley.
🧊 Leftovers & Storage
- Store in the fridge for up to 3 days in an airtight container
- Reheat in a skillet or toaster oven to maintain crispness
- Freeze cooked crab cakes for up to 2 months—wrap individually in plastic and foil
🦀 Restaurant-Worthy Crab Cakes at Home
Once you try this crab-forward, lightly seasoned, ultra-crispy crab cake, you’ll never go back to frozen or overly bready versions again. These are perfect for special dinners or weekend meals when you want something a little extra!
Tried them? Drop a comment and let me know how they turned out or what you paired them with—cheers to delicious bites! 🧂🍋
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