Crab cakes are a beloved seafood dish known for their crispy exterior, tender interior, and rich flavor. Originating from the East Coast of the United States, especially Maryland, crab cakes highlight the delicate sweetness of crab meat with just enough seasoning and binding to hold everything together. They’re versatile—perfect as an appetizer, a main course, or even tucked inside a sandwich bun. The secret to truly delicious crab cakes lies in using fresh, lump crab meat and keeping fillers minimal so the crab shines through.
Ingredients:
- 1 pound lump crab meat (picked over for shells)
- ½ cup breadcrumbs (panko or regular)
- ¼ cup mayonnaise
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning (or seafood seasoning)
- 2 tablespoons fresh parsley, chopped
- Juice of ½ lemon
- 2–3 tablespoons unsalted butter or oil (for frying)
Instructions:
- Prepare the mixture:
In a large bowl, combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, and lemon juice. Whisk until smooth and well blended. - Fold in crab and breadcrumbs:
Gently add the crab meat to the mixture, folding carefully to avoid breaking up the large lumps. Sprinkle in the breadcrumbs, just enough to help bind the mixture together. The goal is to keep the texture light and crab-forward, not bread-heavy. - Form the patties:
Shape the mixture into 6–8 small cakes (or 4 larger cakes if serving as a main dish). Place them on a tray and refrigerate for at least 30 minutes. This step helps them firm up and hold their shape during cooking. - Cook the crab cakes:
Heat butter or oil in a skillet over medium heat. Place the crab cakes in the skillet and cook for 3–4 minutes per side, until golden brown and crisp. Avoid overcrowding the pan so each cake cooks evenly. - Finish and serve:
Remove the crab cakes and place them on paper towels to absorb any excess oil. Serve hot with lemon wedges and a dipping sauce such as tartar sauce, remoulade, or garlic aioli.
Serving:
Crab cakes pair beautifully with a fresh green salad, roasted vegetables, or coleslaw. For a heartier meal, serve them on toasted buns with lettuce and tomato. They’re elegant enough for dinner parties yet simple enough for a weeknight seafood craving.