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Homemade Crab Cake Recipe

Crispy, golden crab cakes made with lump crab meat, simple seasonings, and minimal filler for maximum crab flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 crab cakes
Course: Appetizer, Dinner
Cuisine: American, Seafood
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Crab Cakes
  • 1 lb lump crab meat
  • 0.5 cup panko breadcrumbs
  • 1 egg
  • 0.25 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1 tablespoon lemon juice
  • 2 tablespoons green onion chopped
  • 2 tablespoons parsley chopped

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Whisk egg, mayonnaise, mustard, Worcestershire, lemon juice, and seasoning.
  2. Fold in crab, breadcrumbs, green onion, and parsley gently.
  3. Shape into patties and chill for 20–30 minutes.
  4. Pan-fry crab cakes 3–4 minutes per side until golden and crisp.

Notes

Chilling is essential to prevent crab cakes from falling apart during cooking.