Description

These easy crab cakes are crisp on the outside, tender on the inside, and packed with sweet, succulent crab meat. With minimal filler and pantry-staple ingredients, they’re quick to make and full of flavor—perfect for dinner, brunch, or appetizers.

Ingredients

1 lb lump crab meat (fresh or canned, drained and picked over for shells)
1/4 cup mayonnaise
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
1 tbsp lemon juice
1 large egg
2 tbsp fresh parsley, chopped
2 green onions, finely chopped
1/2 cup panko breadcrumbs
Salt and black pepper to taste
Olive oil or butter, for pan-frying

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Instructions

In a large bowl, gently mix together the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, egg, parsley, green onion, Old Bay, salt, and pepper.
Add the panko breadcrumbs and mix gently until the mixture just holds together.
Form the mixture into 6–8 crab cakes, about ½ to ¾ inch thick.
Place crab cakes on a plate, cover, and refrigerate for 20–30 minutes to firm up.
Heat olive oil or butter in a large skillet over medium heat.
Cook crab cakes for 3–4 minutes per side, until golden brown and heated through.
Transfer to a paper towel-lined plate and serve warm with lemon wedges or your favorite sauce.

Notes

Chilling the crab cakes before cooking helps them hold together during frying.Use high-quality lump crab meat for the best texture and flavor.Form mini versions for appetizers or parties.

Nutrition

Serving Size: 1 crab cake
Calories: 180
Sugar: 1g
Sodium: 520mg
Fat: 12g
Saturated Fat: 2.5g
Unsaturated Fat: 7.5g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 0g
Protein: 12g
Cholesterol: 75mg