Easy Crab Cakes Recipe
These golden-brown crab cakes are a testament to the natural sweetness of crab meat, needing only simple seasonings and light binding. Pan-fried to perfection, they offer a delightful crisp exterior and tender, flavorful interior, ideal for any occasion.
Ingredients
- 1 pound lump crab meat picked clean
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon black pepper
- 1 egg large lightly beaten
- 1/2 cup panko breadcrumbs plus more for dredging
- 2 tablespoons fresh parsley chopped
- 2 tablespoons vegetable oil for frying
- 1 lemon wedges for serving
- 1 cup tartar sauce for serving
Instructions
- In a large bowl, gently combine the picked crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, black pepper, egg, and chopped parsley.
- Carefully fold in the 1/2 cup of panko breadcrumbs until just combined. Avoid overmixing to keep the crab meat intact.
- Form the mixture into 6-8 patties, about 1-inch thick. If desired, lightly dredge each patty in additional panko breadcrumbs.
- Heat vegetable oil in a large non-stick skillet over medium heat.
- Once the oil is hot, carefully place the crab cakes into the skillet, ensuring not to overcrowd the pan. You may need to cook them in batches.
- Cook for 3-4 minutes per side, or until golden brown and heated through.
- Serve immediately with lemon wedges and tartar sauce or spicy remoulade.
Notes
For extra flavor, use fresh lump crab meat. Be gentle when mixing to avoid breaking up the crab. You can bake them at 400°F (200°C) for 15-20 minutes for a lighter option. Serve with a sprinkle of fresh parsley.