Bad crab cakes are a tragedy. Too much breadcrumb. Too little crab. Sad, mushy imposters. Not these. These are golden, crispy, and PACKED with jumbo lump crab. You’ll actually taste the crab—imagine that.
Pan-fried to perfection. Lightly seasoned. Finished with a bright pop of lemon or a swipe of tangy remoulade. Let’s restore your faith in crab cakes.
Ingredients
Makes 6-8 crab cakes.
- 1 lb (450g) jumbo lump crab meat, picked over for shells
- ⅓ cup (40g) panko breadcrumbs
- ¼ cup (60g) mayonnaise
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon Old Bay seasoning
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons butter or oil, for frying
For Remoulade (Optional):
- ¼ cup mayo + 1 tbsp hot sauce + 1 tsp capers + 1 tsp lemon juice
Step-by-Step Instructions
Step 1: Mix Gently
- In a large bowl, whisk mayo, egg, mustard, Worcestershire, lemon juice, Old Bay, and parsley.
- Gently fold in crab meat and panko. Be gentle—you want crab lumps, not crab paste.
- Cover and refrigerate for 30 minutes (this prevents falling apart).
Step 2: Form the Cakes
- Shape mixture into 6-8 patties, about ½ inch thick. Don’t pack too tight.
Step 3: Pan Fry
- Heat butter or oil in a skillet over medium-high heat.
- Cook crab cakes for 3-4 minutes per side until golden brown and crispy.
- Drain on paper towels.
Step 4: Serve
- Serve hot with lemon wedges and remoulade. Eat with your hands. No judgment.
Summary
Prep Time: 15 mins + 30 mins chill | Cook Time: 8 mins | Total Time: ~1 hour
Yield: 6-8 crab cakes
Difficulty: Easy (handle gently)
Storage Notes
Store uncooked crab cakes in the fridge for up to 1 day. Cooked crab cakes last 3 days in the fridge. Reheat in a 350°F oven or air fryer for 5 minutes (not microwave—soggy sadness). Freeze uncooked patties for up to 3 months. Cook from frozen, adding 2 minutes per side.
