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Crab Cakes

These mouthwatering Crab Cakes come together so easily in a few simple steps. They are so easy to make from scratch and are so flavorful.

Prep Time
30 mins
Cook Time
30 mins
Total Time
36 mins
Servings: 6 crab cakes
Calories: 266 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • ½ cup mayonnaise (120g)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon Dijon mustard
  • 1½ teaspoons Worcestershire sauce 
  • 1 teaspoon grated lemon zest
  • 1 teaspoon lemon juice
  • 1 teaspoon hot sauce
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 large egg
  • 1 pound lump crab meat (450g)
  • ½ cup panko breadcrumbs (30g)
  • vegetable or canola oil for frying
  • tartar sauce for serving

Instructions

    Cup of Yum
  1. Line a small baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the mayonnaise, parsley, mustard, Worcestershire sauce, zest, lemon juice, hot sauce, salt, pepper, and egg. Gently fold in the crab meat and panko until blended.
  3. Shape the crab mixture into 6 (3-inch) patties (about ½ cup each) and place them on the lined baking sheet. Cover and refrigerate for at least 20 minutes or up to 6 hours.
  4. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the crab cakes, working batches if needed, and cook until golden, about 3 minutes. Using a spatula, gently turn the crab cakes over and cook until golden and crispy on the other side, about 3 minutes more. Serve immediately with tartar sauce, lemon wedges, and extra chopped parsley.

Notes

  • To ensure that your crab patties turn out light and perfect for frying, it’s important to handle the crab meat carefully to keep the large chunks of meat intact and not pack the cakes together too hard. They will be dense and heavy if you squeeze the patties together with too much pressure.
  • Don’t skip refrigerating the patties after shaping them. This will help them keep their shape better when pan-frying them, especially when you flip them.
  • Avoid crowding the pan. Giving them enough space on the pan will ensure you get a nice sear on each of the cakes and ensure there’s enough space to flip them with.
  • Before using the crab meat, check for any shell pieces that may have gotten into the package.
  • If this is your first time making crab cakes, try using a non-stick skillet, as it’ll keep the cakes from sticking to the pan and falling apart. Flipping them will also be easier.
  • If the mixture sticks to your hands while you shape the patties, try wetting your hands with water.
  • If you're wondering what to serve with this recipe, try my potato salad, cucumber tomato salad, or corn salad.

Nutrition Information

Calories 266kcal (13%) Carbohydrates 4g (1%) Protein 16g (32%) Fat 20g (31%) Saturated Fat 3g (15%) Polyunsaturated Fat 11g Monounsaturated Fat 5g Trans Fat 0.1g Cholesterol 71mg (24%) Sodium 961mg (40%) Potassium 206mg (6%) Fiber 0.4g (2%) Sugar 1g (2%) Vitamin A 192IU (4%) Vitamin C 9mg (10%) Calcium 56mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 6crab cakes

Amount Per Serving

Calories 266

% Daily Value*

Calories 266kcal 13%
Carbohydrates 4g 1%
Protein 16g 32%
Fat 20g 31%
Saturated Fat 3g 15%
Polyunsaturated Fat 11g 65%
Monounsaturated Fat 5g 25%
Trans Fat 0.1g 5%
Cholesterol 71mg 24%
Sodium 961mg 40%
Potassium 206mg 4%
Fiber 0.4g 2%
Sugar 1g 2%
Vitamin A 192IU 4%
Vitamin C 9mg 10%
Calcium 56mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.