Crab cakes have a way of capturing a moment—the crackle of the butter sizzling in the pan, the golden crust giving way to tender, flavorful crab inside. This recipe for classic crab cakes brings all that to your kitchen with ease.
I’ll never forget the first time I made crab cakes from scratch. The smell of fresh parsley and Old Bay seasoning mixing with the rich aroma of butter had me hooked before even tasting. When I took that first bite, the texture was perfect—crispy on the outside, soft and packed with fresh crab inside. It was like summer evenings on the coast, when the air is salty and conversations linger long after the sun sets. Those homemade crab cakes became my go-to for impressing guests or treating myself to a little luxury at home.
- Delicately balanced flavors highlight the sweetness of lump crab meat.
- Lightly pan-fried for a golden, crispy exterior that’s irresistible.
- Ready in under 30 minutes, perfect for busy weeknights or casual gatherings.
- Versatile enough to serve as an appetizer or a satisfying main dish.
- Simple ingredients combine to create a dish that feels special without fuss.
If you’re new to making crab cakes, don’t worry—this recipe is approachable and forgiving. The key is gentle handling to keep those lumps of crab intact and that crispy crust just right.
PrintClassic Crab Cakes
Delicious and crispy classic crab cakes made with lump crab meat, seasoned with herbs and spices, and lightly pan-fried to golden perfection. Perfect as an appetizer or main dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4
Ingredients
1 pound lump crab meat, picked over for shells
1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup finely crushed saltine crackers
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped green onions
3 tablespoons unsalted butter
2 tablespoons vegetable oil
Instructions
In a large bowl, combine mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Mix well until smooth.
Gently fold in the lump crab meat, crushed saltine crackers, chopped parsley, and chopped green onions. Be careful not to break up the crab meat too much.
Shape the mixture into 8 equal-sized patties, about 3 inches in diameter and 1 inch thick. Place the patties on a baking sheet and refrigerate for at least 15 minutes to help them set.
Heat the butter and vegetable oil together in a large skillet over medium heat until the butter is melted and the mixture is hot.
Carefully place the crab cakes in the skillet, cooking in batches if necessary to avoid overcrowding.
Cook the crab cakes for 4 to 5 minutes on each side, or until they are golden brown and crispy on the outside and heated through.
Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve the crab cakes hot with lemon wedges and your favorite dipping sauce.
Frequently Asked Questions
Can I prepare the crab cakes in advance? Yes, you can shape the patties and refrigerate them briefly before cooking. This helps them hold together better when frying.
What’s the best way to reheat leftovers? Warm them gently in a skillet to maintain that crispy exterior—avoiding the microwave keeps them from getting soggy.
Can I swap out the mayonnaise or other ingredients? While the classic recipe balances flavors well, feel free to adjust seasonings to your taste or try different herbs for a personal twist.
There’s something about making crab cakes that turns a simple meal into an occasion. Whether you’re welcoming friends or savoring a quiet night, these crab cakes bring a bit of coastal charm right to your table. Give them a try—you might find they become a favorite tradition in your home too.