Entrée: United States – Crab Cakes

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 12 min

Additional 25 min

Total 1 hr 7 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) lump crab meat, drained and picked over for shells
1 large egg, lightly beaten
3 tbsp (45 ml) mayonnaise
2 tsp (10 ml) Dijon mustard
1 tsp (5 ml) Worcestershire sauce
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) lemon zest (optional)
1 1 / 2 tsp (7.5 ml) Old Bay seasoning
1 / 4 tsp (1.25 ml) kosher salt, or to taste
1 / 4 tsp (1.25 ml) freshly ground black pepper
1 / 2 cup (60 g) panko breadcrumbs (plus 1–2 tbsp (15 to 30 ml) more if needed)
2 tbsp (8 g) finely chopped fresh parsley
2 tbsp (10 g) thinly sliced green onions (or finely minced shallot)
2–3 tbsp (30–45 ml) neutral oil (canola or grapeseed), for frying
1 tbsp (14 g) unsalted butter (optional, for flavor)
Lemon wedges, for serving

Show original ingredient measurements

1 lb (450 g) lump crab meat, drained and picked over for shells
1 large egg, lightly beaten
3 tbsp (45 ml) mayonnaise
2 tsp (10 ml) Dijon mustard
1 tsp (5 ml) Worcestershire sauce
1 tbsp (15 ml) fresh lemon juice
1 tsp lemon zest (optional)
1 1 / 2 tsp (7.5 ml) Old Bay seasoning
1 / 4 tsp kosher salt, or to taste
1 / 4 tsp freshly ground black pepper
1 / 2 cup (60 g) panko breadcrumbs (plus 1–2 tbsp more if needed)
2 tbsp (8 g) finely chopped fresh parsley
2 tbsp (10 g) thinly sliced green onions (or finely minced shallot)
2–3 tbsp (30–45 ml) neutral oil (canola or grapeseed), for frying
1 tbsp (14 g) unsalted butter (optional, for flavor)
Lemon wedges, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Prepare the crab: Spread the crab meat on a plate and gently pick through to remove any bits of shell without shredding the lumps.
Make the binder: In a large bowl, whisk together the egg, mayonnaise, Dijon, Worcestershire, lemon juice, lemon zest (if using), Old Bay, salt, and pepper until smooth.
Combine: Add the crab, panko, parsley, and green onions to the bowl. Gently fold just until combined. If the mixture feels very wet, sprinkle in up to 1–2 tbsp (15 to 30 ml) more panko; avoid overmixing to keep the cakes tender.
Chill: Cover and refrigerate the mixture for 20–30 minutes to hydrate the crumbs and firm up.
Shape: With damp hands, form 6 larger or 8 smaller patties about 1/2 inch (1.27 cm) thick, pressing just enough to hold together.
Pan-fry: Heat 1–2 tbsp (15 to 30 ml) oil in a large nonstick or well-seasoned skillet over medium to medium-high heat. Add the butter (if using). When the fat is hot and shimmering, add the crab cakes without crowding.
Cook: Fry 3–4 minutes per side until deeply golden and heated through, adding a little more oil as needed. Adjust heat to prevent burning.
Drain and rest: Transfer to a paper towel–lined plate and rest 2 minutes.
Serve: Plate hot with lemon wedges. Optional: serve with tartar sauce or a simple lemon aioli.
Alternative cooking options: Bake on a lightly oiled sheet at 425°F for 12–14 minutes, flipping once halfway; or air-fry at 400°F for 9–12 minutes, flipping once and lightly misting with oil.

Prepare the crab: Spread the crab meat on a plate and gently pick through to remove any bits of shell without shredding the lumps.
Make the binder: In a large bowl, whisk together the egg, mayonnaise, Dijon, Worcestershire, lemon juice, lemon zest (if using), Old Bay, salt, and pepper until smooth.
Combine: Add the crab, panko, parsley, and green onions to the bowl. Gently fold just until combined. If the mixture feels very wet, sprinkle in up to 1–2 tbsp more panko; avoid overmixing to keep the cakes tender.
Chill: Cover and refrigerate the mixture for 20–30 minutes to hydrate the crumbs and firm up.
Shape: With damp hands, form 6 larger or 8 smaller patties about 1/2 inch thick, pressing just enough to hold together.
Pan-fry: Heat 1–2 tbsp oil in a large nonstick or well-seasoned skillet over medium to medium-high heat. Add the butter (if using). When the fat is hot and shimmering, add the crab cakes without crowding.
Cook: Fry 3–4 minutes per side until deeply golden and heated through, adding a little more oil as needed. Adjust heat to prevent burning.
Drain and rest: Transfer to a paper towel–lined plate and rest 2 minutes.
Serve: Plate hot with lemon wedges. Optional: serve with tartar sauce or a simple lemon aioli.
Alternative cooking options: Bake on a lightly oiled sheet at 425°F for 12–14 minutes, flipping once halfway; or air-fry at 400°F for 9–12 minutes, flipping once and lightly misting with oil.