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–+ servings
crab cakes

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
Cook Time 15 minutes
Chilling Time 10 minutes
Total Time 35 minutes
Servings: 8 cakes
Course: Appetizer
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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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