Crab Cakes Recipe
These homemade crab cakes are a seafood lover’s delight, packed with lump crab meat and flavorful seasonings. Pan-fried to golden perfection, they make a delicious appetizer or main dish.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes (plus chilling)
- Yield: 8 crab cakes 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Main Ingredients:
- 1 pound lump crab meat (picked over for shells)
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 2 tablespoons chopped parsley
- 1 tablespoon lemon juice
Additional Ingredients:
- 1/4 cup finely diced celery
- 1/4 cup finely diced red bell pepper
- Salt and black pepper to taste
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- Lemon wedges and tartar sauce for serving
Instructions
- Combine Ingredients: In a large bowl, gently mix together the crab meat, breadcrumbs, mayonnaise, egg, mustard, Worcestershire sauce, Old Bay, parsley, lemon juice, celery, and red bell pepper. Season with salt and pepper.
- Form Patties: Shape the mixture into 8 patties and refrigerate for at least 30 minutes to firm up.
- Cook Crab Cakes: Heat butter and oil in a skillet over medium heat. Cook the crab cakes for 3–4 minutes per side until golden brown and heated through.
- Serve: Drain on paper towels and serve hot with lemon wedges and tartar sauce.
Notes
- For extra crispy cakes, lightly coat in panko before frying.
- For a lighter version, bake at 400°F for 12–15 minutes.
Nutrition
- Serving Size: 1 crab cake
- Calories: 190
- Sugar: 1g
- Sodium: 360mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 80mg
Find it online: https://easy-tapas-recipes.com/crab-cakes-recipe-2/
