This Simple Crab Cake Recipe will be your go-to! Lots of lump crab meat, a little binder to hold it together, and a few seasonings. Quickly fried to golden perfection making them crispy on the outside and tender on the inside.
While I have never been to Maryland to try their crab cakes I love these simple crab cakes! They are so easy to make and filled with lump crab meat. They are great for dinner or an appetizer!
Reasons To Try This Simple Crab Cake Recipe:
- Super easy to make! Toss everything in a bowl to combine and cook!
- Perfect for a special date night in.
- Since you are making them yourself, you control the ingredients! They will be nice and meaty instead of overly filled with fillers.
LUMP CRAB: This can be found in your seafood section. It is best to use as fresh as possible for the best flavor. I don’t suggest using canned crab meat.
DIJON MUSTARD, WORCESTERSHIRE, OLD BAY, CELERY: These all flavor the crab cakes. If the thought of adding celery to the cakes disgusts you, please leave it out.
PANKO, EGG, AND MAYO: These all help hold the cakes together. I tried to use a small amount of each, just enough to keep it together. You can also use finely crushed saltine crackers in place of the panko. It’s just a preference. Use REAL mayo for this recipe; no substitutes!
This is a super simple recipe, which I love!! Simple ingredients and a fast and easy process to get fabulous crab cakes!
STEP 1: Combine all ingredients in a bowl. Shape into patties.
STEP 2: Fry in a bit of butter over medium heat until golden. Serve immediately with fresh lemon and desired sauce.
Cover tightly and store in the refrigerator for up to 5 days, or freeze for up to 3 months. Thaw completely, then warm in a 350 degree oven for 10 minutes or until warmed throughout.
Most use lump crab meat, which is smaller than jumbo lump. It’s flavorful and the perfect size for crab cakes.
I think that comes down to personal preference. I like to quickly fry them until golden because it gives a nice crisp exterior while keeping the interior tender. Baking is an option for those who want thicker crab cakes or use raw lump crab meat. It offers great protection against overcooking.
- As a main course served with sides such as Lemon Parmesan Broccoli, corn on the cob, a side salad, or these Crispy Roasted Potatoes.
- Make them smaller and serve them as an appetizer served with fresh lemon and dipping sauces such as cocktail sauce or Remoulade sauce.
- In a sandwich. Use a buttered and toasted bun, butter lettuce, and a sauce such as mayo, Remoulade, or aioli.
Simple Crab Cake Recipe
- 1 large egg
- ¼ cup (55g) mayonnaise
- 1½ teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Old Bay seasoning
- 1 small rib celery, minced (about ¼ cup minced)
- 1 pound (452g) fresh lump crab meat
- ½ cup (40g) panko breadcrumbs
- In a large bowl, combine the eggs, mayo, mustard, worcestershire, Old Bay, and celery. Add crab meat and breadcrumbs. Gently fold in just until combined. Cover and refrigerate for 1 hour.
- Heat a large skillet over medium heat. Form chilled meat into 6 large patties. Melt a little butter in the skillet and fry patties for 3-5 minutes on each side or just until golden. Serve immediately with fresh lemon and desired sauce.
- Can omit the celery.
- For an appetizer form into smaller patties. These will cook much faster so adjust accordingly.
- If you prefer to bake: Preheat the oven to 450℉. Grease a baking sheet with butter. Place formed patties on a baking sheet and bake for 12-14 minutes.