Classic Crab Cakes
- Restaurant-quality crab cakes with golden crispy exteriors and sweet, tender crab meat inside.
- Minimal fillers let the natural flavors shine in this coastal favorite.
- Serve with homemade lemon aioli for an impressive appetizer or light main course.
- Prep Time: 25
- Cook Time: 10
- Total Time: 35 minutes
- Yield: 8 crab cakes (4 servings) 1x
- Category: Dinner
- Method: Pan-Frying
- Cuisine: American
Ingredients
Scale
- 1 pound lump crab meat, picked over for shells
- 1/2 cup panko breadcrumbs, plus extra for coating
- 1/4 cup red bell pepper, finely diced
- 2 tablespoons fresh parsley, chopped
- 1 egg, lightly beaten
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon Old Bay seasoning (optional)
- 1 teaspoon Worcestershire sauce (optional)
- 1 teaspoon lemon zest (optional)
- 2–3 tablespoons olive oil for pan-frying
- Lemon wedges for serving
- For the Lemon Aioli:
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
- 1 small garlic clove, minced
- 1 teaspoon fresh dill, chopped (optional)
- Salt and pepper to taste
Instructions
- Carefully pick through crab meat to remove any shell fragments, keeping lumps intact.
- In a large bowl, combine egg, mayonnaise, Dijon mustard, salt, pepper, and Old Bay seasoning (if using).
- Add bell pepper, parsley, and lemon zest (if using), mixing well.
- Fold in panko breadcrumbs.
- Gently fold in crab meat, maintaining lumps as much as possible.
- Cover and refrigerate mixture for at least 30 minutes (up to 4 hours).
- With damp hands, form mixture into 8 equal patties about 3/4 inch thick.
- Optional: Press patties into additional panko breadcrumbs for extra crispiness.
- Heat olive oil in a large skillet over medium heat until shimmering.
- Cook crab cakes for 3-4 minutes per side until golden brown and heated through.
- Transfer to paper towel-lined plate to drain briefly.
- Meanwhile, combine all aioli ingredients in a small bowl.
- Serve crab cakes immediately with lemon wedges and lemon aioli.
Notes
- For best results, use fresh lump crab meat rather than canned or imitation crab.
- Handle the mixture gently to maintain those precious crab lumps for the best texture.
- Make-ahead tip: The formed, uncooked crab cakes can be refrigerated for up to 24 hours before cooking.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 2 crab cakes
- Calories: 320
- Sugar: 1
- Sodium: 850
- Fat: 22
- Saturated Fat: 3
- Unsaturated Fat: 18
- Carbohydrates: 9
- Fiber: 1
- Protein: 22
- Cholesterol: 145
Keywords: classic crab cakes, seafood appetizer, golden fried crab cakes, lemon aioli dip, crispy breadcrumb coating, maryland crab cakes