Easy Crab Cakes
Quick and delicious classic crab cakes with minimal ingredients and no breadcrumbs, using panko for a light, crispy texture.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 lb lump crab meat, picked over for shells
- 0.33333333333333 cup mayonnaise
- 1 large egg, lightly beaten
- 2 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 0.25 cup finely chopped green onions
- 0.25 cup finely chopped celery
- 0.25 cup panko breadcrumbs
- 0.25 cup all-purpose flour
- 2 tablespoon olive oil or vegetable oil
- Salt and freshly ground black pepper to taste
Instructions
Preparation Steps
- In a large bowl, gently mix the crab meat with mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, celery, panko, and flour until just combined. Avoid overmixing to keep the crab meat tender.
- Divide the mixture into 8 equal portions and shape each into a patty about 1/2 inch thick. Place on a plate and refrigerate for at least 15 minutes to help them hold their shape.
- Heat the oil in a large skillet over medium heat. Once hot, add the crab cakes in batches, making sure not to overcrowd the pan. Cook for 3–4 minutes per side, or until golden brown and heated through.
- Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil. Season lightly with salt and pepper before serving, if desired.
Notes
Serve with lemon wedges and tartar sauce for a complete meal.