Golden, crispy, and full of sweet crab flavour - these classic crab cakes are a timeless East Coast favourite, perfect for serving with a squeeze of lemon and a side of tartar sauce.
For a simpler, less traditional crab cake recipe, click here: The Simplest Crab Cake Recipe
Ingredients (makes 6–8 cakes):
- 1 lb (450 g) cooked crab meat
- 1 large egg, lightly beaten
- ¼ cup mayonnaise
- 1 ½ tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning (or paprika + pinch of celery salt if you don’t have Old Bay)
- 2 tbsp finely chopped fresh parsley
- 2 tbsp finely chopped chives (optional)
- ½ cup panko breadcrumbs (plus extra for coating if desired)
- 1 tbsp lemon juice + extra wedges for serving
- Salt and pepper, to taste
- 2 tbsp unsalted butter and 2 tbsp oil (for frying)
Instructions:
- Mix the binder: In a large bowl, whisk together the egg, mayo, Dijon, Worcestershire, Old Bay, lemon juice, parsley, and chives. Season lightly with salt and pepper.
- Fold in the crab: Gently add the crab meat and panko. Fold carefully with a spatula so you don’t break up the crab lumps too much — you want nice chunks in the cakes.
- Shape: Form into 6–8 patties about ¾ inch thick. Place on a parchment-lined tray. Cover and chill for at least 30 minutes (helps them hold together).
- Cook: Heat butter and oil in a skillet over medium heat. Fry cakes 3–4 minutes per side until golden brown and crisp.
- Serve: With lemon wedges, tartar sauce, or a light remoulade.