Crab Cake Recipe
This easy, homemade Crab Cake Recipe brings a taste of Maryland to your table—crispy, flavorful, and perfect as a seafood appetizer. Inspired by sunny Chesapeake Bay afternoons and holiday brunches with family, these crab cakes stand out for their simplicity and big, bold flavor.
Ingredients
- 1 lb jumbo lump crab meat pasteurized, rinsed, drained
- 1/2 cup mayonnaise for richness and moisture
- 1 large egg beaten (binder)
- 1 1/2 tsp Old Bay seasoning McCormick is classic Maryland
- 1 tsp Dijon mustard adds tang
- 1/2 tsp kosher salt
- 1/3 tsp black pepper freshly cracked
- 3/4 cup panko breadcrumbs or almond meal for GF
- 2 Tbsp parsley finely chopped (fresh brightness)
- 2 Tbsp red bell pepper or green onion finely diced (sweet bite)
- 2 Tbsp butter or neutral oil for frying
- Lemon wedges for serving
Instructions
- In a medium bowl, whisk mayo, egg, Dijon, Old Bay, salt, and pepper until just blended—overmixing tightens the texture.
- Gently fold in crab meat, parsley, and bell pepper, preserving the lumps for that classic flaky bite.
- Lightly oil your hands; form eight ¼-cup patties about ½" thick. Spread reserved panko on a plate; press each side of the patties into crumbs for an even coating—this delivers a golden crunch.
- Heat butter or oil in a large nonstick skillet over medium heat. Fry cakes 3–4 minutes per side until deep golden.
- Transfer to a wire rack or paper towels to drain. Serve warm with lemon wedges, tartar sauce, or aioli.
Notes
Choose lump crab for big, sweet chunks. Gently rinse and pat dry on paper towels to avoid soggy cakes. Fluff panko before measuring—compact crumbs can make cakes gummy.
Nutrition
Calories: 210kcal
Love this recipe?Follow us at @thenandnowspace for more