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Crab Cakes

Delicious homemade crab cakes that are easy to prepare, full of real crab meat, and customizable to your taste.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Crab Cakes
  • 1 pound jumbo lump crab meat, picked over for shells Ensure no shell fragments remain.
  • 1/2 cup panko breadcrumbs
  • 1/4 cup mayonnaise
  • 1 large egg
  • 1 tablespoon dijon mustard
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh parsley, chopped
  • 1/4 teaspoon cayenne pepper Adjust spice level to taste.
  • 1/2 teaspoon salt
  • 2 tablespoons butter or oil, for cooking For frying the crab cakes.

Method
 

Checking the Crab Meat
  1. Spread crab meat on a plate and check for any pieces of shell.
Mixing Ingredients
  1. In a large bowl, whisk together mayonnaise, egg, dijon mustard, lemon zest, lemon juice, parsley, cayenne, and salt until smooth.
Folding in Crab and Breadcrumbs
  1. Gently fold the picked-over crab meat and panko breadcrumbs into the wet mixture.
Shaping Patties
  1. Use an ice cream scoop to portion out the mixture and shape into patties.
Chilling Crab Cakes
  1. Place the patties on a parchment-lined baking sheet and refrigerate for at least 30 minutes.
Heating the Pan
  1. Heat a large skillet over medium heat and add butter or oil until it shimmers.
Cooking the Crab Cakes
  1. Place chilled crab cakes into the hot pan and cook for 4-5 minutes without moving them, then flip and cook for another 4-5 minutes.
Checking for Doneness
  1. The crab cakes are done when both sides are golden-brown and firm to the touch.
Serving
  1. Transfer crab cakes to a plate and serve hot, optionally with lemon or remoulade sauce.

Notes

Store leftovers in an airtight container for 3-4 days. Reheat in a skillet or air fryer for best results. Avoid microwaving.