Classic Crab Cakes

Golden-brown, pan-seared crab cakes with fresh herbs, delicate seasoning, and just enough binding to hold together without masking the sweet flavor of crab.

 Prep Time: 15 minutes

 Chill Time: 30 minutes

 Cook Time: 10–12 minutes

 Yield: 6 crab cakes (serves 2–3)

 Difficulty: Easy to Moderate

 Ingredients

For the Crab Cakes:

• 1 lb (450g) lump crab meat (fresh or pasteurized, shells removed)

• ⅓ cup mayonnaise

• 1 large egg, lightly beaten

• 1 tbsp Dijon mustard

• 1 tsp Worcestershire sauce

• 1 tsp Old Bay seasoning (or seafood seasoning of choice)

• 1 tbsp lemon juice

• 2 tbsp fresh parsley, finely chopped

• ¼ cup green onions or shallots, finely chopped

• ½ cup breadcrumbs (preferably panko for crunch or cracker crumbs for classic texture)

• Salt and black pepper, to taste

• 2 tbsp unsalted butter

• 1 tbsp neutral oil (like canola or vegetable)

Optional Garnish:

• Fresh lemon wedges

• Extra chopped parsley

• Remoulade or tartar sauce

 Instructions

 Step 1: Prepare the Crab Cake Mixture

1. In a large mixing bowl, gently combine:

   • Crab meat (check for shells)

   • Mayonnaise

   • Egg

   • Dijon mustard

   • Worcestershire sauce

   • Lemon juice

   • Old Bay seasoning

   • Parsley

   • Green onions

2. Sprinkle in the breadcrumbs and mix gently with your hands or a spoon until just combined.

   • Don’t overmix — you want the crab to stay in chunks.

3. Taste a small amount and adjust salt and pepper as needed.

 Step 2: Shape and Chill

1. Using your hands or a ½ cup measuring cup, form the mixture into 6 even-sized patties.

2. Place the crab cakes on a parchment-lined tray or plate.

3. Cover and refrigerate for at least 30 minutes.

   • This firms them up so they don’t fall apart when cooking.

 Step 3: Cook the Crab Cakes

1. Heat a large skillet over medium heat.

2. Add butter and oil to the pan.

3. Once hot and shimmering, gently place the crab cakes into the skillet.

4. Cook for 4–5 minutes per side, or until golden brown and crisp.

   • Don’t overcrowd the pan; cook in batches if needed.

5. Transfer to a paper towel–lined plate.

 Step 4: Serve

• Plate with lemon wedges and your favorite sauce like classic tartar, remoulade, or even a spicy aioli.

• Serve with a light salad, slaw, or roasted vegetables.

 Nutrition Info (Per Crab Cake – Approximate)

 Variations

• Gluten-Free: Use gluten-free breadcrumbs or almond flour.

• Low-Carb/Keto: Swap breadcrumbs for crushed pork rinds or flaxseed meal.

• Spicy Kick: Add minced jalapeños or a pinch of cayenne.

• Mini Crab Cakes: Make smaller, appetizer-sized versions for parties.

 Pro Tips

• Use lump or jumbo lump crab meat for best texture and flavor — avoid imitation crab.

• Don’t skip chilling — it makes a huge difference in helping the cakes hold together.

• Pan-searing gives the best crust, but you can also bake or air-fry for a lighter version.

• Serve with acidity — lemon juice or a tangy sauce balances the richness.

 Final Thoughts

These Classic Crab Cakes are an elegant yet simple dish that’s perfect for dinner parties, date nights, or summer meals by the sea. They’re flavorful without being heavy, and with the right sauce and sides, they’ll absolutely impress.