easy crab cakes
These easy crab cakes are crispy on the outside, tender on the inside, and packed with fresh lump crab meat. Ready in just 30 minutes, they deliver restaurant-quality flavor with simple ingredients you’ll love.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 pound fresh lump crab meat picked over for shells
- 0.5 cup mayonnaise
- 1 large egg lightly beaten
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- 1.5 cups breadcrumbs Panko preferred
- 3 tablespoons canola oil for frying
Instructions
Preparation Steps
- In a large bowl, gently fold together the crab meat, mayonnaise, egg, Dijon mustard, lemon juice, Worcestershire sauce, garlic powder, paprika, salt, and black pepper. Be careful not to overmix to keep the crab cakes tender.
- Add the breadcrumbs and stir just until combined. Refrigerate the mixture for 10 minutes to help it firm up slightly for easier shaping.
- Divide the mixture into 4 equal portions and shape each into a round patty, about 0.75 inch thick.
- In a large nonstick skillet, heat the canola oil over medium-high heat until shimmering. Carefully add the crab cakes and cook until golden brown and crispy, about 3–4 minutes per side. Avoid pressing down on the cakes to prevent them from drying out.
- Transfer to a paper towel-lined plate to drain excess oil. Serve immediately with lemon wedges and your choice of sauce, such as tartar or remoulade.
Notes
For best results, use fresh lump crab meat. If using canned, ensure it’s well-drained and gently squeezed to remove excess moisture. These crab cakes are excellent served with a crisp green salad or seasoned coleslaw.