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Homemade Crab Cakes

Delicious, crispy homemade crab cakes made with lump crab meat, herbs, and a touch of seasoning. Perfect for appetizers or dinner.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American, Seafood
Calories: 280

Ingredients
  

Crab Cake Mixture
  • 1 lb lump crab meat shells removed
  • 1/2 cup mayonnaise
  • 1 egg large, beaten
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1 tsp lemon juice fresh
  • 1/4 cup fresh parsley chopped
  • 1/2 cup breadcrumbs panko preferred
  • 2 tbsp unsalted butter
  • 2 tbsp vegetable oil

Equipment

  • Mixing bowls
  • Skillet
  • Spatula
  • Baking sheet

Method
 

  1. In a large bowl, gently combine crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and chopped parsley.
  2. Add breadcrumbs and fold gently until mixture holds together.
  3. Form mixture into 8 patties and chill in the refrigerator for 30 minutes.
  4. Heat butter and oil in a skillet over medium heat.
  5. Cook crab cakes 3–4 minutes per side until golden brown.
  6. Drain on paper towels and serve warm with lemon wedges and tartar sauce.

Notes

For best results, use fresh lump crab meat and avoid overmixing to maintain texture.