crab cake recipe
Classic crab cakes that are golden, crispy, and packed with crab flavor ready in about 30 minutes and perfect served with lemon wedges and tartar sauce.
Equipment
- Large Skillet
- Mixing bowls
Ingredients
- 1 large egg beaten to blend
- 1/3 cup mayonnaise
- 2 Tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1/2 tsp hot sauce
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 lb jumbo lump crabmeat picked through
- 3/4 cup panko breadcrumbs or crushed saltines
- 2 Tbsp finely chopped fresh parsley
- Canola oil for drizzling in the skillet
- Lemon wedges for serving
- Tartar sauce for serving
Instructions
- In a small bowl, whisk egg, mayonnaise, Dijon mustard, Worcestershire sauce, and hot sauce; season with kosher salt and freshly ground black pepper.
- In a medium bowl, stir together the jumbo lump crabmeat, panko breadcrumbs, and finely chopped parsley.
- Fold the egg mixture into the crab mixture until well combined, then form into 8 patties.
- Drizzle a large skillet with canola oil and swirl to coat. Heat over medium-high until shimmering.
- Working in batches, cook the crab cakes, flipping halfway through, until golden and crispy, about 3 to 5 minutes per side.
- Transfer to a platter and serve hot with lemon wedges and tartar sauce on the side.
Notes
Leftover crab cakes can be stored in the fridge for up to 4 days or frozen for up to 6 months. Reheat in a hot skillet rather than the microwave for best texture.