Easy Crab Cakes: Crispy, Flavorful, and Foolproof!
If you love seafood, these Easy Crab Cakes will quickly become a go-to favorite! They’re crispy on the outside, tender on the inside, and packed with fresh lump crab meat for that sweet, delicate flavor. Best of all, they come together fast with simple ingredients, making them perfect for a quick weeknight dinner or a weekend indulgence.
Crab cakes have deep roots in Maryland’s coastal cuisine, where blue crabs are plentiful and often the star of the show. Traditionally, crab cakes were a way to enjoy fresh seafood with minimal filler, letting the natural flavors shine. Today, they remain a classic American favorite, served everywhere from diners to fine dining restaurants.
What makes this recipe so special? It’s incredibly easy to make, requiring just a few pantry staples and fresh crab meat. Plus, with a quick pan-fry, you’ll get that perfect golden crust without deep frying. Serve them with tartar sauce, lemon wedges, or a simple aioli for an irresistible meal.
So, why wait? Let’s make the best homemade crab cakes right now!
Recipe Yield: 6 crab cakes
INGREDIENTS
2 cups fresh lump crab meat
1 cup panko breadcrumbs
1 large egg, beaten
⅔ cup mayonnaise
1 ½ tbsp Dijon mustard
1 ½ tsp Worcestershire sauce
2 tsp Old Bay seasoning
½ tsp garlic powder
2 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp finely chopped green onion
3 tbsp chopped fresh parsley (plus extra for garnish)
3 tbsp unsalted butter (for frying)
INSTRUCTIONS
1. Prepare the mixture: In a large bowl, whisk together mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, beaten egg, lemon juice, lemon zest, and green onion until smooth.
2. Fold in the crab: Gently stir in fresh lump crab meat, panko breadcrumbs, and chopped parsley. Mix just until combined—be careful not to overmix, keeping the crab meat chunky.
3. Shape and chill: Form the mixture into 6 evenly sized crab cakes (about ½ inch thick each). Place them on a plate, cover, and refrigerate for 30 minutes to firm up.
4. Pan-fry to crispy perfection: Heat 1 ½ tbsp butter in a large skillet over medium heat. Cook 3 crab cakes at a time for 3-4 minutes per side, or until golden brown, crispy, and fully cooked through (internal temperature of 165°F). Add the remaining butter and repeat for the last batch.
5. Serve and enjoy: Remove from heat and serve immediately with tartar sauce, lemon wedges, or homemade aioli.
Helpful Tips to Perfect This Recipe
- Use Fresh Lump Crab Meat: The sweet, delicate texture of fresh crab is unbeatable. Avoid canned crab, as it lacks the same flavor and consistency.
- Chill for Best Results: Refrigerating the crab cakes prevents them from falling apart while cooking and enhances their texture.
- Don’t Overmix: Stir just enough to combine ingredients while keeping the crab chunks intact—this ensures light, flaky crab cakes.
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