🧾 Ingredients (makes 8 crab cakes)
450 g (1 lb) lump crab meat, picked over for shells
½ cup breadcrumbs (panko works best)
¼ cup mayonnaise
1 large egg, beaten
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning (or similar seafood seasoning)
1 tsp lemon juice
2 tbsp fresh parsley, chopped
Salt and black pepper, to taste
2–3 tbsp oil or butter, for frying
Optional dipping sauce:
¼ cup mayonnaise
1 tbsp Dijon mustard
1 tsp lemon juice
½ tsp Old Bay
👩🍳 Instructions
- Prep the crab mixture
In a bowl, gently mix together:
Crab meat
Breadcrumbs
Mayonnaise
Egg
Dijon mustard
Worcestershire sauce
Old Bay
Lemon juice
Parsley
Salt and pepper
Be careful not to break up the crab meat too much—it’s best to keep lumps intact. - Form the cakes
Scoop about ⅓ cup of mixture per cake
Shape into round patties, about 2–3 cm thick
Chill in the fridge for 15–20 minutes to help them hold together - Cook
Pan-frying (classic method):
Heat oil or butter in a skillet over medium heat
Cook crab cakes 3–4 minutes per side, until golden brown and heated through
Baking (lighter method):
Preheat oven to 200°C (400°F)
Place crab cakes on a greased or lined baking sheet
Bake 12–15 minutes, flipping halfway, until golden - Optional dipping sauce
Mix mayonnaise, Dijon mustard, lemon juice, and Old Bay in a small bowl
Serve on the side
🍽️ Serving Ideas
Serve with coleslaw or a fresh salad
Add lemon wedges for extra zing
Great on sandwich buns with lettuce and tomato
💡 Tips
Use lump crab meat for the best texture and flavor
Avoid over-handling to keep cakes tender
Panko breadcrumbs give a crispier crust than regular breadcrumbs