Classic Crab Cakes

Classic Crab Cakes

If you’re craving a taste of the sea, nothing satisfies quite like a freshly made crab cake. These delectable patties are packed with sweet crab meat and just the right blend of spices and textures to delight your palate. Follow this simple guide to make the perfect crab cakes that are sure to impress at any dinner party or family gathering.


  • 1 pound fresh lump crabmeat, picked over for shells
  • 1/4 cup mayonnaise
  • 1/4 cup finely diced red bell pepper
  • 1/4 cup finely diced celery
  • 2 green onions, thinly sliced
  • 1 large egg, beaten
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon hot sauce (optional)
  • 1/2 teaspoon Old Bay seasoning
  • 1 cup panko breadcrumbs, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil, for frying
  • Lemon wedges, for serving


  1. In a large bowl, combine the crabmeat, mayonnaise, red bell pepper, celery, green onions, beaten egg, Worcestershire sauce, Dijon mustard, hot sauce (if using), Old Bay seasoning, salt, pepper, and 1/2 cup of panko breadcrumbs. Gently fold the mixture together being careful not to break up the crabmeat too much.
  2. Shape the crab mixture into patties, about 3 inches in diameter. You should have enough mixture for about 6-8 crab cakes, depending on size.
  3. Place the remaining 1/2 cup of panko breadcrumbs in a shallow dish. Coat each crab cake in the breadcrumbs, pressing lightly to adhere and set aside on a waxed-paper-lined tray.
  4. Preheat a large non-stick skillet over medium heat and add enough vegetable oil to cover the bottom. Once hot, carefully place the crab cakes in the skillet and cook until golden brown, approximately 3 to 4 minutes per side, being very gentle when flipping to retain their shape.
  5. Once cooked, remove the crab cakes from the skillet and let them drain on a paper towel-lined plate to remove excess oil.
  6. Serve the crab cakes hot with lemon wedges, and your choice of tartar sauce, remoulade, or a simple squeeze of lemon.


  • When forming the crab cakes, if the mixture seems too loose, you can add a little more breadcrumbs to help bind them. Chilling the patties for 30 minutes before frying can also help to firm them up and hold their shape while cooking.
  • For a healthier version, bake the crab cakes at 375°F (190°C) for about 10-12 minutes or until they’re golden brown, flipping once halfway through.
  • Always use fresh, high-quality crabmeat for the best flavor and texture.

Enjoy crafting these delightful crab cakes that combine simplicity with gourmet flavors, perfect for a sophisticated yet easy-to-prepare meal. Bon appétit!

By admin

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