Easy Crab Cakes
Golden, crispy, and loaded with sweet, flaky crab, these classic crab cakes come together quickly—just jumbo lump crab, breadcrumbs, Old Bay, and a few simple seasonings for the perfect coastal treat. Tender inside, with a crunchy crust, you'll want to eat them right from the skillet!
4
servings
Ingredients
Crab Cakes
- 1 lb (450 g) jumbo lump crab meat picked over for shells
- 1/2 cup (60 g) dry breadcrumbs
- 2 tbsp (8 g) fresh parsley finely chopped
- 1/3 cup (75 g) mayonnaise full-fat recommended
- 1 large egg
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (2 g) Old Bay seasoning
- 1 tsp (2 g) dry ground mustard
- 1 lemon zested
- 1/4 tsp (1 g) salt plus more to taste
- 1/4 tsp (1 g) black pepper freshly ground, plus more to taste
For Frying
- 1/4 cup (60 ml) vegetable oil or as needed
Serving
- lemon wedges for serving (optional)
Equipment
- Large Bowl
- Small bowl
- Baking tray
- Plastic Wrap
- Large skillet
Instructions
- In a large bowl, gently combine crab meat, breadcrumbs, chopped parsley, and Old Bay. Toss together without breaking up the crab chunks too much.
- In a separate small bowl, whisk together the egg, mayonnaise, lemon zest, Worcestershire sauce, dry mustard, salt, and pepper until smooth.
- Pour the wet ingredients over the crab mixture. Gently fold together until just combined, being careful not to overmix and break up the crab.
- Shape the mixture into 8 even patties. Place on a baking tray, cover with plastic wrap, and refrigerate for 30 minutes to help them firm up.
- Heat vegetable oil in a large skillet set over medium-high heat. Fry crab cakes 3–5 minutes per side until golden brown and crispy. Avoid crowding the pan; cook in batches if needed.
- Transfer to a paper towel-lined plate to drain. Serve immediately with lemon wedges or your favorite sauce.
Notes
Storage: Store cooked crab cakes in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven for best texture. Uncooked patties can be frozen, then thawed and cooked as needed.
Variations: Use panko for extra crunch, swap mayo for Greek yogurt for a tang, add a touch of jalapeño or sriracha for heat, or swap in other fresh herbs like chives. See post for more tips and flavor ideas.
Variations: Use panko for extra crunch, swap mayo for Greek yogurt for a tang, add a touch of jalapeño or sriracha for heat, or swap in other fresh herbs like chives. See post for more tips and flavor ideas.
Nutrition
Calories: 305kcal | Carbohydrates: 10g | Protein: 24g | Fat: 18g | Saturated Fat: 2.5g | Cholesterol: 108mg | Sodium: 955mg | Potassium: 287mg | Fiber: 0.7g | Sugar: 1.3g | Vitamin A: 217IU | Vitamin C: 6mg | Calcium: 66mg | Iron: 1.5mg