Golden & Crispy Crab Cakes with a Homemade Sauce
Homemade crab cakes that are crispy on the outside, tender on the inside, and bursting with flavor! Try this simple seafood recipe today.
Ingredients
- 1 lb lump crab meat (picked over for shells)
- 1/2 cup breadcrumbs (Panko or regular)
- 1/4 cup mayonnaise
- 1 egg (lightly beaten)
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley (chopped)
- 1 tbsp chives (chopped – optional)
- 2 tbsp unsalted butter (for frying)
- 2 tbsp vegetable oil (for frying)
Instructions
Prepare the Crab Mixture
- In a large bowl, combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, lemon juice, parsley, and chives.
- Gently fold in the crab meat and breadcrumbs, being careful not to break up the crab too much.
Form the Crab Cakes
- Divide the mixture into 6–8 equal portions andshape them into patties.
- Place them on a plate and refrigerate for atleast 30 minutes to help them firm up.
Cook the Crab Cakes
- Heat the butter and vegetable oil in a large skillet over medium heat.
- Carefully place the crab cakes in the pan and cook for about 3–4 minutes per side, or until golden brown and crispy.
- Transfer to a paper towel-lined plate to drainany excess oil.
Plate & Serve
- Place on large plate and serve warm with lemon wedges, tartar sauce, or a simple aioli.
Notes
Tips for the Best Crab Cakes
- ✔ Use fresh lump crab meat for the best flavor and texture.
- ✔ Chill the patties before frying to help them hold together.
- ✔ Don’t overmix to keep the crab meat in large chunks.
