The BEST Crab Cake Recipe
This simple crab cake recipe is so flavorful, easy to make, and can even be prepared in advance and cooked the next day.
Servings 4
Calories 300kcal
Ingredients
- 1 pound jumbo lump crab meat
- 1 egg
- ¼ cup minced green onion
- ¼ cup mayonnaise
- 2 tablespoons minced Italian flat-leaf parsley
- 1 tablespoon Dijon mustard
- 1 tablespoon melted butter
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon cayenne pepper
- 1 cup panko bread crumbs , divided
- 3 tablespoons canola or vegetable oil
Instructions
- Carefully pick through the crab meat for any shells, sifting gently to keep the large lumps intact. Discard any shells.
- Whisk together the egg, green onion, mayonnaise, parsley, Dijon mustard, butter, Worcestershire sauce, Old Bay seasoning, and cayenne pepper in a large bowl. Stir in ½ cup of the bread crumbs and mix well. Gently fold in the crab meat with your hands or a spatula, mixing without breaking up the crab lumps.
- Shape the mixture into 6 equal patties, about ½ cup each. Crush the remaining ½ cup Panko into a fine crumb then dredge the patties, patting gently to cover. Cover and refrigerate the patties for 30 minutes up to overnight to firm up.
- Preheat the oven to 375°F. Heat the oil in a large non-stick, oven-safe skillet over medium heat. Carefully place the crab cakes in the skillet and cook until browned, about 2 minutes. Gently flip and cook the other side for 2 minutes. Transfer the skillet to the oven and bake for 8-10 minutes.
- Serve with a squeeze of lemon and tartar sauce.
Nutrition
Calories: 300kcal | Carbohydrates: 13g | Protein: 25g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 1267mg | Potassium: 343mg | Fiber: 1g | Sugar: 2g | Vitamin A: 484IU | Vitamin C: 12mg | Calcium: 106mg | Iron: 2mg