Crab Cakes
These moist crab cakes are perfectly seasoned and brimming with sizable lumps of sweet crab meat! Super easy to make, and you can bake them or pan-fry them!
These are the most delicious crab cakes I’ve ever had. The crab is moist, firm, and sweet, and the seasonings – Dijon, Old Bay, and lemon – elevate the sweetness of the crab while adding tremendous flavor to each cake.
I used canned lump crab meat, and it was super affordable. You don’t need to spend a fortune to make crab cakes. There are several budget-friendly canned crab brands sold in the refrigerated seafood section of your favorite grocery store. I was able to get 1 pound of good-quality lump crab meat for $20. And this recipe serves 4, so that’s not too bad. Cheaper than some steak varieties!
What should you serve with these crab cakes?
These crab cakes partner with a variety of different side dishes. I served mine with garlic roasted potatoes, hot honey green beans, and a crisp green salad. Since you can serve them all year long, the side dishes can range from potato salad to mashed potatoes!
If you want to make these crab cakes gluten-free, swap in gluten-free panko breadcrumbs for regular panko.
Crab Cakes
Ingredients
- 1/4 cup mayonnaise
- 1 large egg
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon fresh lemon juice
- 1 1/2 teaspoons Old Bay seasoning
- Salt and freshly ground black pepper
- 1 pound crabmeat, jumbo lump or lump
- 1/2 cup panko breadcrumbs, regular or gluten-free
- 1 tablespoon chopped fresh parsley
- 1 tablespoon olive oil for brushing the crab cakes
Instructions
- Check the crab meat for any hard or sharp pieces and discard them.
- In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add the crabmeat, breadcrumbs, and parsley and mix gently to combine, being careful not to break up the crab.
- Using about 1/3 cup per crab cake, gently shape the mixture into 6 crab cakes (or use about 1/4 cup and make 8 smaller crab cakes), each about 1-inch-thick. Transfer the crab cakes to a plate, cover with plastic, and refrigerate for at least 1 hour (and up to 24 hours). Chilling gives the panko a chance to absorb the other ingredients which ensures the crab cakes don’t fall apart.
- Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper or coat with cooking spray.
- Transfer the crab cakes to the prepared pan and brush the top and sides with olive oil.
- Bake for 15 to 18 minutes until browned and cooked through (165 degrees on a meat thermometer).
- To pan fry these crab cakes, heat about 1/4 cup of vegetable oil or olive oil in a high-sided skillet over medium heat. Working in batches to prevent crowding the pan, add the crab cakes to the hot oil and cook for 3 to 5 minutes per side, until golden brown and cooked through. The internal temperature should reach 165 degrees on a meat thermometer.