Crab Cakes Recipe
The best homemade Crab Cakes are filled with delicious lump crab meat, very little filler, and seasoned to perfection with lemon, Old Bay Seasoning, and Dijon mustard. Pan-fried for a crispy golden crust before being finished off in the oven, they're perfect as a snack, appetizer, light lunch, or dinner.
Servings: 8 crab cakes
Calories: 221kcal
Ingredients
- 3 tablespoon mayonnaise
- 1 large egg - whisked
- 1 tablespoon Dijon mustard
- 1 teaspoon old bay seasoning
- 1 teaspoon lemon zest
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon salt
- 1 pound lump crab meat
- ⅓ cup crushed saltine crackers
- 1 tablespoon fresh parsley - minced
- ½ cup plain breadcrumbs
- 2 tablespoon olive oil - divided
For the Honey Dijon Sauce
- ¼ cup mayonnaise
- 1-2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon finely minced garlic
- ¼ teaspoon salt
Instructions
- Make the crab cake mixture: In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Old Bay seasoning, lemon zest, Worcestershire sauce, and salt until smooth.
- Add the crab: Gently fold in the crab meat, crushed saltine crackers, and parsley. Try not to overmix, as this can break apart the crab.
- Chill: Cover the bowl and refrigerate the mixture for at least 30 minutes. This helps the crab cakes firm up and makes them easier to shape.
- Shape the crab cakes: Form the mixture into 7-8 patties, about 1/2-inch thick. Lightly coat each crab cake in breadcrumbs, if using.
- Preheat the oven: Preheat the oven to 375°F. Lightly spray a baking sheet with nonstick cooking spray and set it aside.
- Pan-fry: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Working in batches, cook 2-3 crab cakes at a time for 4-5 minutes per side, or until golden brown. Add the remaining oil as needed between batches.
- Bake: Transfer the browned crab cakes to the prepared baking sheet. Bake for 10 minutes, or until heated through.
- Make the sauce: While the crab cakes bake, whisk together the mayonnaise, lemon juice, honey, Dijon mustard, garlic, and salt in a small bowl. Taste and add more lemon juice, if needed.
- Serve: Serve the crab cakes warm with lemon wedges, fresh parsley, and the honey Dijon sauce.
Notes
- Use lump or jumbo lump crab meat for the best texture and flavor. Gently pick through the crab meat before mixing to remove any small shell pieces.
- Do not overmix the crab cake mixture. The less you handle the crab, the better the texture.
- Chilling the mixture makes the crab cakes easier to shape and helps keep them from falling apart in the pan.
- The breadcrumb coating is optional. Use it for a crispier outside, or skip it for a softer, more delicate crab cake.
- Leftover crab cakes can be refrigerated in an airtight container for up to 3 days.
- Uncooked crab cakes may be frozen for up to 3 months. Freeze them on a parchment-lined baking sheet first, then transfer to a freezer-safe bag or container.
- The nutritional information is for the crab cakes and the sauce, divided by 8.
Nutrition
Calories: 221kcal | Carbohydrates: 10g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 52mg | Sodium: 816mg | Potassium: 159mg | Fiber: 1g | Sugar: 3g | Vitamin A: 106IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 1mg
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