Crab Cakes Recipe
Enjoy our delicious crab cakes, made with fresh lump crab meat, seasoned breadcrumbs, and a hint of zesty spices, perfectly pan-seared for a crispy finish.
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 Cakes Ingredients
Method
Preparation Directions
- 1
Prepare the Mixture
In a large bowl, gently combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, green onions, egg, Old Bay seasoning, salt, and black pepper. Mix until just combined, taking care not to break up the crab meat too much.
- 2
Form the Cakes
Using your hands, shape the mixture into patties, about 3 inches in diameter. You should be able to make approximately 8 crab cakes.
- 3
Chill the Cakes
Place the formed crab cakes on a baking sheet and refrigerate for at least 30 minutes to help them hold their shape during cooking.
- 4
Cook the Cakes
Heat olive oil in a large skillet over medium heat. Cook the crab cakes for about 4-5 minutes on each side or until they are golden brown and heated through.
- 5
Serve
Serve hot with lemon wedges on the side for squeezing over the crab cakes.
