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Classic Crab Cakes

Close-up of a perfectly cooked crab cake, split open to reveal flaky crab meat inside. Delicious crab cakes.
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Learn to make delicious, restaurant-quality crab cakes at home. These cakes are crispy on the outside, tender on the inside, and packed with sweet crab flavor.

Ingredients

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  • 1 pound lump crab meat, picked over for shells
  • 1/2 cup mayonnaise
  • 1 large egg, lightly beaten
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup panko breadcrumbs, plus more for coating
  • 2 tablespoons unsalted butter, for cooking
  • 2 tablespoons vegetable oil, for cooking

Instructions

  1. In a medium bowl, gently combine the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper.
  2. Add the lump crab meat and 1/2 cup of panko breadcrumbs to the bowl. Gently fold the ingredients together until just combined. Be careful not to break up the crab meat too much.
  3. Divide the mixture into 4 equal portions and shape them into patties, about 3/4 inch thick.
  4. Place additional panko breadcrumbs on a plate and gently press each crab cake into the breadcrumbs to coat both sides.
  5. Heat the butter and vegetable oil in a large skillet over medium-high heat.
  6. Carefully place the crab cakes in the hot skillet. Cook for 4-5 minutes per side, until golden brown and heated through.
  7. Serve immediately with your favorite sauce, such as lemon aioli or tartar sauce.

Notes

  • For best results, use fresh lump crab meat.
  • Do not overmix the crab cake mixture, as this can make the cakes tough.
  • You can make the crab cake mixture ahead of time and refrigerate it for up to 24 hours before cooking.
  • Serve with a side of homemade tartar sauce or a zesty remoulade for an authentic taste of the coast.

Nutrition

Find it online: https://kingscook.com/easy-crab-cakes-recipe/