To make crab cakes, follow these steps based on expert recipes:
Ingredients
- Lump crab meat (about 1 lb)
- Mayonnaise (¼ cup)
- 1 large egg
- Dijon or yellow mustard (1 tsp)
- Worcestershire sauce (1 tbsp)
- Old Bay seasoning (1 tsp)
- Panko bread crumbs (½ cup)
- Fresh parsley (1-1½ tbsp, chopped)
- Lemon juice or zest (1 tsp)
- Salt and pepper to taste
- Oil or butter for frying
Instructions
-
Prepare the mixture:
In a large bowl, whisk together the egg, mayonnaise, mustard, Worcestershire sauce, Old Bay seasoning, lemon juice or zest, salt, and pepper until well combined. -
Add crab and panko:
Gently fold in the crab meat and panko bread crumbs, being careful not to break up the crab lumps too much to keep the texture intact
- Shape the cakes:
Form the mixture into patties—about 6 to 8 cakes, each using roughly ⅓ to ½ cup of mixture. Place them on a baking sheet or plate. Optionally, refrigerate for at least 30 minutes to an hour to help them firm up and hold their shape during cooking
- Cook the crab cakes:
Heat oil or a mix of oil and butter in a skillet over medium heat. Cook the crab cakes for about 3 to 5 minutes per side until golden brown and heated through. Be cautious of oil splatter
- Serve:
Serve warm, optionally with tartar sauce or a lemon aioli dip for added flavor
Optional Tartar Sauce
Mix mayonnaise, mustard, sweet relish, onion, lemon juice, salt, and pepper in a small bowl. Chill before serving alongside the crab cakes
. This method yields crab cakes with a crispy exterior and tender, flavorful crab meat inside, similar to restaurant-quality crab cakes
. Enjoy your homemade crab cakes!
