Easy Crab Cakes
Easy Crab Cakes
These mouthwatering Crab Cakes come together so easily in a few simple steps. They are so easy to make from scratch and are so flavorful.


  • ½ cup mayonnaise (120g)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon Dijon mustard
  • 1½ teaspoons Worcestershire sauce
  • 1 teaspoon grated lemon zest
  • 1 teaspoon lemon juice
  • 1 teaspoon hot sauce
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 large egg
  • 1 pound lump crab meat (450g)
  • ½ cup panko breadcrumbs (30g)
  • Vegetable or canola oil for frying
  • Tartar sauce for serving


  1. Line a small baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the mayonnaise, parsley, mustard, Worcestershire sauce, zest, lemon juice, hot sauce, salt, pepper, and egg. Gently fold in the crab meat and panko until blended.
  3. Shape the crab mixture into 6 (3-inch) patties (about ½ cup each) and place them on the lined baking sheet. Cover and refrigerate for at least 20 minutes or up to 6 hours.
  4. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the crab cakes, working batches if needed, and cook until golden, about 3 minutes. Using a spatula, gently turn the crab cakes over and cook until golden and crispy on the other side, about 3 minutes more. Serve immediately with tartar sauce, lemon wedges, and extra chopped parsley.

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