Bad crab cakes are mostly breadcrumbs. Good crab cakes are mostly crab. This recipe keeps the filler minimal—just enough to hold these beautiful lumps of sweet crab together.
Pan-fried until golden brown. Serve with a simple remoulade or lemon wedges. Fancy enough for company, easy enough for a Tuesday.
Makes 6-8 crab cakes (serves 3-4).
Step-by-Step Instructions
Pick Through the Crab
Gently pick through the crab meat to remove any shells. Be careful not to break up the big lumps.
Mix the Binder
In a bowl, whisk together mayonnaise, egg, Dijon, Worcestershire, Old Bay, and parsley.
Combine Gently
Add crab meat and panko to the bowl.
Fold gently with a spatula until just combined (overmixing = dense crab cakes).
Form the Cakes
Shape mixture into 6-8 patties, about ½-inch thick.
Place on a plate and refrigerate for 15-30 minutes (helps them hold together).
Pan Fry Until Golden
Heat butter or oil in a large skillet over medium heat.
Cook crab cakes for 3-4 minutes per side until deep golden brown and crispy.
Drain on paper towels.
Serve Hot
Serve with lemon wedges and remoulade. Try not to eat all of them before they reach the table.
Summary
Prep Time: 15 minutes + chilling | Cook Time: 8 minutes | Total Time: 30 minutes + chilling
Yield: 6-8 crab cakes (3-4 servings)
Difficulty: Medium
Storage Notes
Fridge:
Store uncooked crab cakes (before frying) for up to 1 day. Store cooked crab cakes in an airtight container for up to 3 days.
Reheating:
Air fryer at 375°F for 4-5 minutes. Skillet over medium heat for 2 minutes per side. Oven at 375°F for 8 minutes.
Freezing:
Freeze uncooked crab cakes on a tray, then transfer to a bag. Freeze for up to 2 months. Cook from frozen (add 2-3 minutes per side).
Pro Tip:
- Lump crab is worth the splurge. "Special" or "claw" meat works too but has smaller pieces. Never use imitation crab.
