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Crab Cake Recipe

Crab Cake Recipe

Crab Cakes are made with jumbo lump crab meat, light binders, and classic seasonings, then seared and baked until golden and tender.
Ready in just over an hour, this recipe delivers restaurant-quality flavor with a crisp crust and delicate interior, perfect for appetizers or a main course.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 4
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound jumbo lump crab meat
  • 1 egg
  • ¼ cup minced green onion
  • ¼ cup mayonnaise
  • 2 tablespoons minced Italian flat-leaf parsley
  • 1 tablespoon Dijon mustard
  • 1 tablespoon melted butter
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • ¼ teaspoon cayenne pepper
  • 1 cup panko bread crumbs divided
  • 3 tablespoons canola or vegetable oil

Equipment

  • Large mixing bowl
  • Whisk
  • Spatula or clean hands for folding
  • Measuring cups and spoons
  • Baking sheet (if needed)
  • Large oven-safe non-stick skillet
  • Thin spatula for flipping

Method
 

  1. Carefully pick through the crab meat to remove any shells, keeping the large lumps intact.
  2. In a large bowl, whisk together the egg, green onion, mayonnaise, parsley, Dijon mustard, melted butter, Worcestershire sauce, Old Bay seasoning, and cayenne pepper. Stir in ½ cup of the panko bread crumbs and mix well. Gently fold in the crab meat, being careful not to break apart the lumps.
  3. Shape the mixture into 6 equal patties, about ½ cup each. Crush the remaining ½ cup panko into a finer crumb and gently dredge the patties to coat. Cover and refrigerate for at least 30 minutes, or up to overnight, to firm up.
  4. Preheat the oven to 375°F. Heat the oil in a large oven-safe skillet over medium heat. Carefully place the crab cakes in the skillet and cook until browned, about 2 minutes. Gently flip and cook for another 2 minutes.
  5. Transfer the skillet to the oven and bake for 8–10 minutes, until heated through and set.
  6. Serve immediately with a squeeze of lemon and tartar sauce.

Notes

These crab cakes are crisp on the outside, tender and packed with sweet crab on the inside, and perfectly seasoned without overpowering the star ingredient.
They feel special enough for guests but simple enough for a confident home cook.