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Crab Cakes

Prep Time 15 minutes
Cook Time 10 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 lb lump crab, picked for shells
  • 2 tbsp Panko bread crumbs
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh dill, chopped
  • 1 egg
  • ¼ cup mayonnaise
  • 2 tbsp spicy mustard
  • 1 tbsp lemon juice
  • 2 tsp green onion
  • 2 tsp Worchestershire sauce
  • 1 tsp Old Bay seasoning
  • 4 tbsp butter
  • salt and pepper to taste

Instructions
 

  • Add bread crumbs, egg, mayonnaise, mustard, Worcestershire sauce, parsley, dill, green onion, lemon juice, cayenne pepper, salt and pepper, and Old Bay seasoning ™. Fold in ingredients gently with a wooden spoon or spatula being careful not to break up the lumps of crabmeat. Form into patties; this should make about 5-6 crab cakes.
  • Let formed crab cakes rest in the refrigerator for about ½ hour.
  • To cook on the stovetop, heat 2 tablespoons of butter in a skillet and fry crab cakes for about 4 minutes each side or until golden brown on both sides.
  • A note of personal preference: Although it's perfectly fine to fry these crab cakes, these crab cakes can be baked as well. 
  • Crab cakes can be baked in a 475 degree oven for 8 - 10 minutes. Place crab cake in a shallow pan that has been sprayed  with a non-stick cooking spray. Crab cakes do not need to be turned over.
  • Enjoy with a roumalade or tartar sauce.
Keyword baked crab cakes, crab patties, fried crab cakes, lump crab