Easy Homemade Crab Cakes Recipe That Tastes Like Fine Dining
Golden, crispy crab cakes made with tender lump crab meat, seasoned just right, and pan-fried to perfection—ready in under 30 minutes.
Ingredients
- 1 lb lump crab meat (picked over for shells)
- 1/3 cup mayonnaise
- 1 large egg
- 1 ½ tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 tbsp chopped fresh parsley
- 1 tbsp lemon juice
- ½ cup breadcrumbs (preferably panko)
- Salt and pepper to taste
- 2 tbsp butter (for frying)
- 2 tbsp vegetable oil (for frying)
- Lemon wedges and tartar sauce (for serving)
Instructions
Make the Mixture:
- The crab meat, mayonnaise, egg, Worcestershire sauce, Dijon mustard, Old Bay seasoning, parsley, lemon juice, and breadcrumbs should all be gently combined in a large basin. Keep the crab chunks as intact as possible and avoid overmixing.
Shape the Cakes:
- Form into 6–8 patties, about ¾ inch thick. Place on a plate and refrigerate for 5–10 minutes to help them hold shape.
Heat the Pan:
- In a large skillet, heat the butter and oil over medium heat.
Cook:
- Fry crab cakes for 3–4 minutes on each side until golden brown and crispy.
Serve:
- Serve hot with lemon wedges and your favorite dipping sauce.
Notes
Add extra breadcrumbs if your mixture seems too moist. Use gluten-free breadcrumbs or crushed gluten-free crackers to make a gluten-free version.