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Crispy Crab Cake Recipe

Crab Cake Recipe

This crab cake recipe uses jumbo lump crab meat, Old Bay seasoning, and fresh parsley for golden brown cakes full of flavor. Easy to make at home!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Appetizer, Main Course
Cuisine American, Maryland-style
Servings 8 small crab cakes
Calories 190 kcal

Ingredients
  

  • For the Crab Cakes
  • 1 pound jumbo lump crab meat or backfin crab meat; check seafood section at your grocery store
  • ½ cup plain breadcrumbs or panko, for extra crunch
  • 1 large egg beaten
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Old Bay seasoning
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley chopped
  • 2 green onions thinly sliced
  • Salt and pepper to taste
  • For Cooking
  • 3 tablespoons olive oil or vegetable oil
  • 2 tablespoons butter
  • Optional Serving
  • Fresh lemon wedges
  • Tartar sauce or remoulade
  • Extra parsley for garnish

Instructions
 

  • Prepare the crab mixture. In a large bowl, gently combine the crab meat, breadcrumbs, egg, mayo, mustard, Worcestershire sauce, Old Bay, lemon juice, parsley, and green onions. Be careful not to overmix—you want chunks of crab, not mush.
  • Shape the cakes. Divide mixture into 8 equal portions (or 4 larger ones) and shape into patties about 1 inch thick. Place them on a parchment-lined baking sheet.
  • Chill. Refrigerate patties for at least 15 minutes. This step keeps them from falling apart when cooking.
  • Heat skillet. Place a large skillet over medium heat. Add the oil and butter until melted and hot.
  • Cook crab cakes. Fry patties 3–4 minutes per side until golden brown and crispy. Internal temperature should reach 160°F.
  • Serve. Remove the crab cakes from the skillet, drain briefly on paper towels, and serve immediately with lemon wedges and tartar sauce.

Notes

  • Use jumbo lump crab meat for the best flavor; avoid imitation crab.
  • Chill the mixture before cooking to prevent patties from falling apart.
  • Fry over medium heat so they crisp without burning.
  • Crab cakes pair beautifully with coleslaw, roasted potatoes, or Maryland crab soup.
  • Leftovers can be stored in the fridge for 3 days or frozen for up to 2 months.
Keyword crab cake recipe, maryland crab cake, jumbo lump crab meat, backfin crab meat, tartar sauce, old bay, seafood recipe, golden brown cakes