Crab Cake Recipe
Make Crab Cake Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cake Mixture
For Frying
Quick Lemon Aioli (optional)
Method
Crab Cake Mixture
Prepare crab
Pick through lump crab meat to remove any shell pieces and large cartilage. Transfer crab to a large bowl and gently break up any big lumps, keeping as many intact pieces as possible for texture.
Combine binders and seasonings
In a separate medium bowl whisk together 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, 1 teaspoon Old Bay, 1 teaspoon salt, and 1 teaspoon black pepper until smooth. Stir in the lightly beaten egg until fully incorporated.
Mix crab cake base
Add the mayonnaise/egg mixture to the bowl with crab meat. Gently fold in 3 ounces panko breadcrumbs, 2 tablespoons chopped parsley, and 2 sliced green onions. Use a light hand—mix just until combined so crab stays in flakes. If the mixture feels too loose to form, add up to 2 additional tablespoons of breadcrumbs, 1 tablespoon at a time.
Form cakes
Portion mixture into 6 equal patties (about 3 ounces each) using a 1/3-cup measure or kitchen scale. Lightly shape into compact rounds about 3 inches in diameter and 3/4 inch thick. Place formed cakes on a parchment-lined tray. Refrigerate uncovered for at least 30 minutes (or up to 2 hours) to firm; this helps them hold together during cooking.
Coat cakes
Place 1/2 cup extra panko or fine breadcrumbs in a shallow dish. Just before frying, gently press each chilled patty into the breadcrumbs to coat the outside lightly on both sides. Shake off excess—do not compress heavily.
For Frying
Heat pan
Heat a large skillet over medium heat. Add 2 tablespoons butter and 2 tablespoons vegetable oil. When butter has melted and the fat is shimmering but not smoking, the pan is ready.
Fry crab cakes
Carefully place the crab cakes in the skillet without overcrowding (work in batches if needed). Cook for 3 to 4 minutes on the first side undisturbed until the crust is golden brown. Gently flip with a thin spatula and cook 2 to 3 minutes more until the second side is golden and the center is set and cooked through (internal temperature around 145°F / 63°C). If the exterior browns too quickly, reduce heat to medium-low and cover loosely to finish cooking.
Drain and rest
Transfer cooked crab cakes to a wire rack set over a baking sheet or to paper towels to drain for 2 minutes. Keep warm in a low oven (200°F / 95°C) while remaining cakes are cooked.
Quick Lemon Aioli (optional)
Whisk together 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon Dijon mustard, 1/2 teaspoon minced garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper until smooth. Taste and adjust seasoning. Chill for 15 minutes to let flavors meld. Serve alongside warm crab cakes.