Classic Crab Cakes 🦀🍋🔥
Golden, crispy, and packed with tender lump crab meat, these crab cakes are the ultimate coastal comfort—served with lemon wedges and a creamy dipping sauce for the perfect bite!
🧾 Ingredients
- 1 lb lump crab meat (picked over for shells)
- 1/3 cup breadcrumbs (plus extra for coating, if desired)
- 1/4 cup red bell pepper, finely diced
- 1/4 cup yellow bell pepper, finely diced
- 2 tbsp red onion, finely chopped
- 2 tbsp fresh parsley, chopped
- 2 large eggs
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp Old Bay seasoning
- Salt & black pepper, to taste
- Olive oil or butter, for searing
- Lemon wedges & tartar sauce or aioli, for serving
🍽️ Servings
Makes about 6-8 medium crab cakes, serving 3–4 people as a main course or 6–8 as an appetizer.
👨🍳 Instructions
- Prepare the mixture:
- In a large bowl, whisk the eggs, mayonnaise, Dijon mustard, Old Bay, salt, and pepper.
- Gently fold in crab meat, breadcrumbs, bell peppers, red onion, and parsley until just combined. Do not overmix to keep the crab pieces intact.
- Shape the crab cakes:
- Form into 6–8 patties. For extra crispiness, lightly press the cakes into additional breadcrumbs.
- Chill:
- Place the cakes on a plate, cover, and refrigerate for at least 30 minutes to help them hold their shape.
- Cook:
- Heat 1–2 tbsp of olive oil or butter in a skillet over medium heat.
- Sear the crab cakes for 3–4 minutes per side, until golden brown and heated through.
- Serve:
- Plate with lemon wedges and your favorite sauce (tartar, aioli, or a spicy remoulade).
💡 Tips & Notes
- Use fresh lump crab meat for the best flavor and texture.
- Don’t skip the chilling step—it prevents the cakes from falling apart.
- Want extra crispy edges? Use panko breadcrumbs as a coating before pan-frying.
- To make ahead: Shape and chill the cakes up to a day in advance.
- These also work well in an air fryer—cook at 375°F (190°C) for about 10–12 minutes, flipping halfway.
🔍 Nutritional Info (Per Cake, ~8 total)
(Approximate values based on typical ingredients)
- Calories: 170
- Protein: 14g
- Carbs: 6g
- Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 85mg
- Sodium: 380mg
- Fiber: 0.5g
✅ Health Benefits
- High Protein: Crab is an excellent lean protein source, ideal for muscle repair.
- Rich in Omega-3s: Good for heart health and brain function.
- Low in Calories: When pan-seared instead of deep-fried, it stays light.
- Micronutrients: Crab meat contains vitamin B12, selenium, and zinc.
❓ Q&A
Q: Can I use canned crab meat?
A: Yes, but opt for lump or backfin and be sure to drain well. Fresh or refrigerated is best for flavor and texture.
Q: Can I bake them instead of frying?
A: Absolutely. Preheat oven to 400°F (200°C) and bake on a greased sheet for 12–15 minutes, flipping once.
Q: Are these freezer-friendly?
A: Yes. Freeze uncooked crab cakes on a tray, then transfer to a bag once solid. Cook from frozen, adding a few minutes to the time.
Q: What sauces pair best?
A: Classic tartar, lemon-garlic aioli, Cajun remoulade, or even sriracha mayo.
Q: Can I make these gluten-free?
A: Swap breadcrumbs for gluten-free panko or crushed rice crackers.