Description
This easy homemade crab cakes recipe features lump crab meat combined with a flavorful blend of mayonnaise, Dijon mustard, Old Bay seasoning, and fresh parsley, then crisped to golden perfection in butter and olive oil. Perfect as a quick appetizer or light meal, these crab cakes are tender, flavorful, and served best with fresh lemon wedges.
Ingredients
Scale
Crab Cake Mixture
- 1 pound lump crab meat, picked over for shells
- 1/3 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 1/2 cup finely crushed saltine crackers or breadcrumbs
For Cooking
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Lemon wedges, for serving
Instructions
- Prepare the Crab Cake Mixture: In a large bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, and parsley until well combined. Gently fold in the lump crab meat and crushed saltine crackers or breadcrumbs, being careful not to break up the crab too much.
- Form Patties and Chill: Shape the mixture into 6 equal-sized patties and place them on a plate. Refrigerate for at least 20 to 30 minutes to help the crab cakes hold their shape during cooking.
- Cook the Crab Cakes: Heat the butter and olive oil in a large skillet over medium heat. Carefully add the crab cakes and cook for 3 to 4 minutes on each side, or until they are golden brown and heated through.
- Drain and Serve: Transfer the cooked crab cakes to a paper towel–lined plate to absorb any excess oil. Serve warm with lemon wedges, and optionally with tartar sauce or lemon aioli for extra flavor.
Notes
- For a boost of flavor, serve the crab cakes with tartar sauce or a simple lemon aioli.
- If the crab cake mixture feels too wet and doesn’t hold together well, add a little more crushed crackers or breadcrumbs.
- Chilling the crab cakes before cooking is important to keep them intact and prevent falling apart in the pan.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 210
- Sugar: 1g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 90mg
