Crab Cakes
This Crab Cakes Recipe brings together sweet lump crab meat, zesty Old Bay, and a crunchy breadcrumb crust for an easy, pan-fried seafood appetizer you’ll want on repeat.
Ingredients
- 1 lb lump crab meat shells removed
- 1 large egg room temperature
- 3 Tbsp mayonnaise light or full-fat based on preference
- 1 Tbsp Dijon mustard or yellow mustard for milder flavor
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning plus extra for dusting
- 1/4 tsp kosher salt
- 1/8 tsp black pepper freshly ground
- 1/2 cup panko bread crumbs Japanese brand for extra crunch
- 2 Tbsp fresh parsley chopped (flat-leaf preferred)
- 2 Tbsp green onion (scallion) finely sliced
- 3 Tbsp vegetable oil or clarified butter for pan frying
- Lemon wedges for serving
Instructions
- In a large bowl, whisk egg, mayo, mustard, Worcestershire, Old Bay, salt, and pepper until smooth. Gently fold in crab meat, panko, parsley, and scallion.
- Form into eight 3-inch patties, pressing lightly. Chill for at least 20 minutes.
- Heat oil or butter in a nonstick pan over medium heat. Fry the patties 4–5 minutes per side until golden brown.
- Sprinkle some Old Bay seasoning on top while still warm. Serve with lemon wedges.
Notes
Use fresh parsley and scallions for a vibrant look. Taste the crab meat before adding Old Bay to adjust seasoning. Chilling the patties helps maintain their shape.
Nutrition
Calories: 250kcal
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