Entrée: United States – Crab Cakes
Serving Size: 4
Approximate Time
Prep
30 min
Cook
12 min
Additional
25 min
Total
1 hr 7 min
Ingredients
1 lb (450 g) lump crab meat, drained and picked over for shells
1 large egg, lightly beaten
3 tbsp (45 ml) mayonnaise
2 tsp (10 ml) Dijon mustard
1 tsp (5 ml) Worcestershire sauce
1 tbsp (15 ml) fresh lemon juice
1 tsp lemon zest (optional)
1 1 / 2 tsp (7.5 ml) Old Bay seasoning
1 / 4 tsp kosher salt, or to taste
1 / 4 tsp freshly ground black pepper
1 / 2 cup (60 g) panko breadcrumbs (plus 1–2 tbsp more if needed)
2 tbsp (8 g) finely chopped fresh parsley
2 tbsp (10 g) thinly sliced green onions (or finely minced shallot)
2–3 tbsp (30–45 ml) neutral oil (canola or grapeseed), for frying
1 tbsp (14 g) unsalted butter (optional, for flavor)
Lemon wedges, for serving
Instructions
Prepare the crab: Spread the crab meat on a plate and gently pick through to remove any bits of shell without shredding the lumps.
Make the binder: In a large bowl, whisk together the egg, mayonnaise, Dijon, Worcestershire, lemon juice, lemon zest (if using), Old Bay, salt, and pepper until smooth.
Combine: Add the crab, panko, parsley, and green onions to the bowl. Gently fold just until combined. If the mixture feels very wet, sprinkle in up to 1–2 tbsp more panko; avoid overmixing to keep the cakes tender.
Chill: Cover and refrigerate the mixture for 20–30 minutes to hydrate the crumbs and firm up.
Shape: With damp hands, form 6 larger or 8 smaller patties about 1/2 inch thick, pressing just enough to hold together.
Pan-fry: Heat 1–2 tbsp oil in a large nonstick or well-seasoned skillet over medium to medium-high heat. Add the butter (if using). When the fat is hot and shimmering, add the crab cakes without crowding.
Cook: Fry 3–4 minutes per side until deeply golden and heated through, adding a little more oil as needed. Adjust heat to prevent burning.
Drain and rest: Transfer to a paper towel–lined plate and rest 2 minutes.
Serve: Plate hot with lemon wedges. Optional: serve with tartar sauce or a simple lemon aioli.
Alternative cooking options: Bake on a lightly oiled sheet at 425°F for 12–14 minutes, flipping once halfway; or air-fry at 400°F for 9–12 minutes, flipping once and lightly misting with oil.
