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Crispy and Easy Homemade Crab Cakes Recipe

Crispy and Easy Homemade Crab Cakes

These homemade crab cakes feature moist lump crabmeat, a flavorful Dijon and lemon mixture, and a light, crisp panko coating. Chilling the shaped cakes before pan-frying helps them stay together and turn beautifully golden.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Crab Cake Mixture
  • 1 pound lump crabmeat, picked over for shell fragments and drained
  • 1 large egg
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay or other seafood seasoning
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons scallion or onion, finely minced
  • 1/2 teaspoon kosher salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
Coating and Cooking
  • 3/4 cup panko breadcrumbs, divided
  • 2 tablespoons neutral oil, such as canola or vegetable oil
  • 1 tablespoon unsalted butter

Method
 

Step-by-Step
  1. Place the drained crabmeat in a bowl and gently check for any shell fragments, keeping the lumps as intact as possible.
  2. In a separate bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, parsley, scallion, salt, and black pepper.
  3. Fold the seasoned wet mixture gently into the crabmeat. Add 1/2 cup of the panko and fold just until the mixture holds together.
  4. Divide the mixture into 8 portions and shape each into a patty about 3 inches wide and 3/4 inch thick. Coat each patty lightly with the remaining 1/4 cup panko.
  5. Refrigerate the shaped crab cakes for at least 30 minutes so they firm up and are less likely to break during cooking.
  6. Heat the oil and butter in a large skillet over medium to medium-high heat. When the butter is foamy and the pan is hot, carefully add the chilled crab cakes.
  7. Cook for about 4 to 5 minutes on the first side without moving them until a firm, deep golden crust forms. Turn each cake once and cook the second side for another 4 to 5 minutes.
  8. Transfer the cooked crab cakes briefly to a paper towel-lined plate. Serve immediately with lemon wedges, remoulade, or tartar sauce, and check that the center reaches 165°F if using a food thermometer.

Notes

Keep the crabmeat in large pieces and avoid overmixing. If the mixture seems too loose to shape, fold in 1 to 2 tablespoons more panko. Chilling before frying and leaving the cakes undisturbed until the first crust forms are the best ways to prevent breakage.