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Crab Cake Recipe

This crab cake recipe brings the taste of the seaside to your kitchen with crispy exteriors and tender, flavorful centers. Ready in just 35 minutes, these crab cakes make a versatile appetizer or main course that's easy to prepare and sure to impress.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound fresh lump crab meat
  • 1/2 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 1 large egg
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped bell pepper
  • 1 tablespoon fresh parsley chopped
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil

Equipment

  • Large mixing bowl
  • Non-stick skillet
  • Spatula
  • Measuring cups and spoons
  • Whisk

Method
 

  1. Gather and measure all ingredients, finely chopping the onion, bell pepper, and parsley.
  2. Heat 1 tablespoon vegetable oil in a non-stick skillet over medium heat (about 350°F) and sauté the chopped onion and bell pepper until soft and translucent, about 4 minutes.
  3. In a large mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, sautéed vegetables, and parsley; gently fold to keep the crab meat lump intact.
  4. Season the mixture with salt and pepper to taste and mix gently.
  5. Use your hands to shape the mixture into eight 3-inch patties.
  6. Heat the remaining 1 tablespoon vegetable oil in the skillet over medium-high heat until hot and shimmering.
  7. Place the crab cakes in the hot skillet and cook for 4-5 minutes per side, or until golden brown and crisp.
  8. Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil; serve warm.

Notes

Use fresh lump crab meat for the best flavor. Serve warm with tartar sauce or remoulade.