🦀 Best-Ever Crab Cakes Recipe

🦀 Best-Ever Crab Cakes Recipe

Golden, crispy, and packed with lump crab meat — these Best-Ever Crab Cakes are easy to make and taste like they’re straight from a coastal restaurant. Perfect for appetizers or a light main course!

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🕒 Prep Time: 15 minutes

🔥 Cook Time: 10–12 minutes

🍽️ Servings: 4 (makes 6–8 crab cakes)

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📝 Ingredients:

• 1 lb lump crab meat, picked over for shells
• ½ cup breadcrumbs (panko or regular)
• ¼ cup mayonnaise
• 1 egg, lightly beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 2 tablespoons chopped parsley
• 1–2 green onions, finely sliced
• Salt and pepper, to taste
• 2 tablespoons butter or oil (for frying)

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👩‍🍳 Instructions:

1. In a large bowl, gently mix together all ingredients except butter/oil. Be careful not to break up the crab too much.
2. Form into 6–8 patties, about ¾-inch thick. Chill for 15–30 minutes to help them hold their shape.
3. Heat butter or oil in a skillet over medium heat.
4. Cook crab cakes for 4–5 minutes per side, until golden brown and crispy.
5. Serve hot with lemon wedges, remoulade, or tartar sauce.

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✅ Tips:

• Use lump crab meat for the best texture and flavor.
• Chill the cakes before cooking to help them stay together.
• Serve over a salad, or in a bun for a crab cake sandwich!

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🧊 Storage:

• Fridge: Store leftovers in an airtight container up to 2 days.
• Freezer: Freeze uncooked or cooked crab cakes. Reheat in a skillet or oven until warmed through.