Description
These lump crab cakes are golden and crispy on the outside, tender and full of sweet, delicate crab meat on the inside. They’re easy enough for a weeknight dinner but fancy enough to impress at your next dinner party. Serve them with a squeeze of lemon, a drizzle of aioli, or a quick homemade tartar sauce for the ultimate seafood treat. Trust me these are the kind of crab cakes you’ll crave again and again.
Ingredients
- Fresh lump crab meat (the star of the show handle it gently!)
- Mayonnaise (for that creamy, binding magic)
- Dijon mustard (adds a tangy kick)
- Worcestershire sauce (a little umami boost)
- Egg (helps hold everything together)
- Panko breadcrumbs (for light, crispy texture)
- Fresh parsley (because herbs make everything better)
- Old Bay seasoning (the essential seafood spice blend)
- Lemon zest (for bright, fresh flavor)
- Olive oil or butter (for frying)
Full measurements and details will be in the recipe card below!
Instructions
- In a large mixing bowl, gently combine the lump crab meat, mayo, Dijon, Worcestershire sauce, egg, breadcrumbs, parsley, Old Bay, and lemon zest. Use a soft touch you want to keep those beautiful lumps intact.
- Form the mixture into small patties (about ½ cup each). Place them on a baking sheet lined with parchment and refrigerate for at least 30 minutes this helps them hold their shape.
- Heat olive oil or butter in a large skillet over medium heat.
- Cook the crab cakes for about 3-4 minutes per side, until golden and crispy.
- Serve immediately with lemon wedges and your favorite dipping sauce.
Notes
- Chilling the crab cakes before cooking is key it helps them stay together when you fry.
- Don’t overmix or you’ll lose those glorious lumps!
- If you love spice, add a pinch of cayenne or a dash of hot sauce to the mix.
- These also work beautifully in the air fryer if you want a slightly healthier option.
- Prep Time: 15 minutes (plus 30 minutes chilling time)
- Cook Time: 8 minutes
- Category: Appetizer or Main Dish
- Method: Pan-fried
- Cuisine: American, Seafood
Nutrition
- Serving Size: 1 crab cake
- Calories: 210
- Sugar: 0g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 90mg
Keywords: Lump crab cakes, seafood appetizer, easy crab cakes, homemade crab cakes, Maryland-style crab cakes, crab recipe