Crab Cakes

Introduction

It was a breezy afternoon by the seaside when Ella Chef decided to create her own version of the perfect crab cake. Inspired by the coastal aromas of fresh seafood and golden butter, she remembered her childhood visits to the harbor, where fishermen would serve crispy crab cakes with lemon wedges. Determined to capture that same essence of freshness, Ella began experimenting in her kitchen—mixing tender crab meat with herbs, breadcrumbs, and a touch of zest. The result was a dish that brought the sea to the table: golden on the outside, soft and flavorful within, and undeniably comforting.

Classic Crab Cakes

These golden, crispy crab cakes by Ella Chef combine tender crab meat, herbs, and lemon for a perfectly balanced coastal flavor. Serve with tartar sauce or fresh lemon wedges.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Chilling Time 10 minutes mins

Total Time 35 minutes mins

Servings: 8 cakes

Course: Appetizer

Cuisine: American

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Crab Cake Mixture

• 1 lb lump crab meat picked over for shells
• ½ cup breadcrumbs plain or panko
• ¼ cup mayonnaise
• 1 egg beaten
• 2 tbsp Dijon mustard
• 1 tbsp lemon juice freshly squeezed
• 1 tsp Worcestershire sauce
• 2 tbsp fresh parsley chopped
• 1 tsp Old Bay seasoning
• ¼ tsp black pepper freshly ground
• 2 tbsp butter for frying
• 2 tbsp olive oil for frying
• lemon wedges and dill for garnish

Equipment

• Mixing bowl
• Frying Pan
• Spatula
• Measuring Cups

Method

 

1. In a large bowl, gently mix crab meat, breadcrumbs, mayonnaise, egg, mustard, lemon juice, Worcestershire sauce, parsley, and seasonings until just combined.
2. Shape mixture into 8 equal patties, about ¾ inch thick. Refrigerate for 10–15 minutes to firm up.
3. Heat butter and olive oil in a skillet over medium heat.
4. Fry crab cakes for 3–4 minutes per side until golden brown and crispy. Avoid overcrowding the pan.
5. Remove and drain on paper towels. Serve hot with lemon wedges and fresh dill.

Nutrition

Calories: 210kcalCarbohydrates: 5gProtein: 18gFat: 13gSaturated Fat: 3gCholesterol: 85mgSodium: 420mgSugar: 1g

Notes

For a lighter version, bake crab cakes at 400°F (200°C) for 15 minutes instead of frying. Perfect with tartar or remoulade sauce.

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How to Make the Recipe

To make Ella Chef’s classic crab cakes, start by preparing the crab meat—ensure it’s free of shells and gently broken apart. In a large mixing bowl, combine the crab meat with breadcrumbs, mayonnaise, egg, Dijon mustard, lemon juice, Worcestershire sauce, parsley, Old Bay seasoning, and black pepper. Mix gently to avoid breaking the delicate crab pieces. Once combined, shape the mixture into small patties about three-quarters of an inch thick. Place them on a tray and refrigerate for about 10 to 15 minutes. This helps them hold their shape when cooked.
Next, heat a skillet over medium heat with butter and olive oil. When hot, add the crab cakes carefully and cook for about 3–4 minutes per side, or until golden brown and crispy. Avoid flipping them too often—they need time to form that perfect crust. Once cooked, transfer the cakes onto a plate lined with paper towels to absorb any excess oil.
For serving, plate the crab cakes with fresh lemon wedges, dill, and perhaps a side of tartar sauce or remoulade. The blend of tender crab, herbs, and citrus creates a rich, savory experience balanced by a burst of freshness. Perfect as an appetizer, light meal, or coastal dinner centerpiece, these crab cakes showcase the beauty of simplicity done right.

Conclusion

Crab cakes are a timeless dish that captures the flavor of the sea in every bite. Ella Chef’s recipe brings together texture, aroma, and taste in a perfectly balanced way—crispy on the outside and tender inside. Whether served as a starter or main course, they turn any meal into a gourmet experience. With just a handful of ingredients and a few minutes in the kitchen, you can enjoy the magic of coastal cuisine wherever you are—golden, fragrant, and full of fresh flavor.