By This The Best Crab Cakes Recipe balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
The Best Crab Cakes Recipe captures the essence of breads & pastries while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, The Best Crab Cakes Recipe becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 pound jumbo lump crab meat (picked over for shells)
½ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce (such as Tabasco)
1 large egg, lightly beaten
1 teaspoon fresh lemon zest
⅛ teaspoon fresh ground pepper
2 tablespoons fresh chopped parsley
¼ cup panko bread crumbs
1 tablespoon olive oil
PREPARATION STEPS
In a medium bowl, carefully pick over the crab meat and remove any shells.
In a small bowl, stir together the mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, egg, pepper, lemon zest, and parsley.
Add the mayonnaise mixture to the crab meat and gently fold together, being careful not to break up the crab meat too much. Gently fold in the panko bread crumbs.
Form 1/3 cup of the crab mixture into 8 patties and transfer to a baking sheet lined with parchment paper. Chill for 15-20 minutes.
Heat the olive oil in a large skillet over medium-high heat.
6
Add the crab cakes to the skillet and cook over medium heat until golden brown, approximately 3-4 minutes
Carefully flip the crab cakes over with a spatula and cook until golden brown, crispy, and cooked through, approximately 3 minutes.
Transfer the crab cakes to a serving platter and serve immediately with tartar sauce and lemon wedges, if desired.
Prep Time: 10 min
Cooking Time: 6-8 min
Total Time: 20 min
Servings: 6
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 25 min | Cook: 25 min | Total: 50 min | Servings: 10 | Calories: ~260 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
