Crab Cake Recipe
Make Crab Cake Recipe in just 1h . 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
Cooking
Method
Preparation of Crab Cakes
- 1
Mix Ingredients
In a large mixing bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and chopped parsley. Gently fold in the ingredients to avoid breaking up the crab meat.
- 2
Add Eggs and Breadcrumbs
Add the eggs, breadcrumbs, salt, and black pepper to the crab mixture. Stir until all ingredients are thoroughly combined. The mixture should hold together well; if too wet, add a little more breadcrumbs.
- 3
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes to help it set and make it easier to form cakes.
Cooking the Crab Cakes
- 4
Form the Crab Cakes
Once the mixture has chilled, remove it from the refrigerator. Using your hands, form the mixture into patties, about 3 inches in diameter and 1 inch thick. You should yield around 8 crab cakes.
- 5
Heat the Oil
In a large skillet, heat the olive oil over medium heat until shimmering.
- 6
- 7
Drain and Serve
Once cooked, transfer the crab cakes to a plate lined with paper towels to drain any excess oil. Serve warm with lemon wedges on the side.