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Delicious Homemade Crab Cakes

These homemade crab cakes are perfectly crispy on the outside and tender on the inside, making them an easy and delightful solution for busy days.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 190
Ingredients Method Notes

Ingredients
  

Crab Cake Mixture
  • 1 pound lump crabmeat, picked over for shells
  • 1/2 cup bread crumbs (preferably panko)
  • 1/4 cup mayonnaise
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 2 tablespoons fresh parsley, chopped
  • to taste Salt and pepper
  • to taste Olive oil for frying

Method
 

Preparation
  1. In a large mixing bowl, gently combine the crabmeat, bread crumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, and a sprinkle of salt and pepper.
  2. Divide the mixture into 6-8 portions and shape them into patties.
  3. Place the formed crab cakes on a baking sheet lined with parchment paper, cover, and refrigerate for about 30 minutes.
Cooking
  1. In a large skillet, heat about 2 tablespoons of olive oil over medium heat.
  2. Once hot, carefully add your crab cakes and cook for about 4-5 minutes on each side until golden brown and crispy.
Serving
  1. Transfer your crab cakes to a plate lined with paper towels to absorb excess oil. Serve them warm with your favorite dipping sauce.

Notes

Be gentle when mixing to maintain the texture of the crab. Chilling the cakes is essential for them to hold together while cooking. Feel free to add other ingredients like peppers or spices to customize your crab cakes.