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Classic Crab Cakes

Close-up of two golden-brown, perfectly cooked crab cakes on a white plate, one split open to reveal flaky crab meat.
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Make restaurant-quality crab cakes at home with this recipe. It focuses on lump crab meat and a crisp, golden-brown exterior.

Ingredients

Scale
  • 1 pound lump crab meat, picked over for shells
  • 1/2 cup mayonnaise
  • 1 large egg, lightly beaten
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup panko breadcrumbs, plus more for coating
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil

Instructions

  1. Gently pick over the lump crab meat to remove any stray shell fragments.
  2. In a medium bowl, combine the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Mix until well combined.
  3. Add the 1/2 cup of panko breadcrumbs to the wet ingredients and stir to combine.
  4. Carefully fold in the lump crab meat, trying not to break up the lumps too much.
  5. Divide the mixture into 4 equal portions and shape each portion into a patty, about 3/4 inch thick.
  6. Spread additional panko breadcrumbs on a plate and gently press each crab cake into the breadcrumbs to coat both sides.
  7. In a large skillet, melt the butter and vegetable oil over medium-high heat.
  8. Carefully place the crab cakes in the hot skillet. Cook for 4-5 minutes per side, until golden brown and heated through.
  9. Serve immediately.

Notes

  • For the best flavor and texture, use good quality lump crab meat.
  • If you don’t have panko, regular breadcrumbs can be used, but panko provides a crispier coating.
  • You can make the crab cake mixture ahead of time and refrigerate it for up to 24 hours before cooking.

Nutrition

Find it online: https://kitchenslang.com/crab-cakes-restaurant-caliber-lump-crab-meat/