Go Back

Homemade Crab Cakes

Crispy, tender crab cakes made with lump crab meat and classic seasoning, perfect for appetizers or main dishes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 crab cakes
Course: Appetizer, Main Dish
Cuisine: American, Seafood
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Crab Cake Mixture
  • 1 lb lump crab meat drained
  • 1 egg large
  • 0.25 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 0.5 cup breadcrumbs panko recommended
  • 2 tbsp parsley chopped
  • 1 tbsp lemon juice
For Frying
  • 3 tbsp oil
  • 1 tbsp butter optional

Equipment

  • Mixing bowl
  • Skillet
  • Spatula
  • Measuring cups

Method
 

  1. Whisk egg, mayonnaise, Dijon, Worcestershire, Old Bay, lemon juice, salt, and pepper in a bowl.
  2. Fold in the crab meat gently to avoid breaking up the lumps.
  3. Sprinkle in breadcrumbs and parsley; fold gently to combine.
  4. Form 6 crab cakes and refrigerate for 20–30 minutes.
  5. Heat oil and butter in a skillet over medium heat.
  6. Cook crab cakes 3–4 minutes per side until golden brown.
  7. Serve warm with lemon wedges and dipping sauce.

Notes

For best texture, use lump crab and avoid overmixing. Chill patties before frying.