Crab Cake Recipe – American Special
Crab Cake is a beloved American specialty featuring tender crab meat combined with light binder, herbs, and seasonings, then pan-fried or baked to golden perfection. This Crab Cake Recipe highlights the natural sweetness of crab, balanced by lemon zest, Old Bay seasoning, and a crunchy crust. Whether served as an appetizer, sandwich, or main course, it delivers a rich, satisfying seafood flavor that’s both comforting and impressive.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
Crab Cake Recipe Ingredients:
- 1 lb (450g) fresh crab meat (preferably lump or backfin)
- 1/2 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning (or any seafood seasoning)
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped green onion
- 1/2 cup bread crumbs (plus extra for coating)
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 2-3 tablespoons vegetable oil (for frying)
How to make Crab Cake Recipe:
Prep the Crab Meat: Carefully pick through the crab meat to remove any shell fragments. Place the crab meat in a large bowl.
Make the Mixture: In a separate bowl, mix together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, green onion, and lemon juice.
Combine Ingredients: Gently fold the mayonnaise mixture into the crab meat, being careful not to break up the crab too much. Stir in the 1/2 cup of bread crumbs. The mixture should be moist but hold together when formed into patties. Add extra bread crumbs if needed to achieve the right consistency.
Form the Cakes: Shape the mixture into 8-10 patties, about 1/2 to 3/4 inch thick. If the mixture is too loose, add a bit more bread crumbs. Place the formed patties on a plate.
Chill the Patties: Refrigerate the crab cakes for at least 30 minutes. This helps them hold their shape during cooking.
Cook the Crab Cakes: Heat the vegetable oil in a large skillet over medium heat.
Add the crab cakes to the skillet and cook for about 3-4 minutes per side, or until golden brown and crispy. Be careful not to overcrowd the pan; cook in batches if necessary.
Drain and Serve: Transfer the cooked crab cakes to a plate lined with paper towels to drain any excess oil.
Serve warm with lemon wedges, tartar sauce, or a side salad.
Recipe Notes :
Use high-quality lump or jumbo lump crab meat and gently pick over for any shell pieces.
Light binder: just enough egg, mayonnaise, or mustard to hold cakes together without overwhelming crab flavor.
Bread crumb options: panko or crushed crackers work well for light, crisp texture.
Chill before cooking: forming cakes and refrigerating helps them hold shape during frying or baking.
Cooking method: pan fry in butter or oil for golden crust, or bake for a lighter version.
Seasoning balance: use Old Bay seasoning, lemon juice or zest, and fresh parsley for authentic flavor.
Serve with lemon wedges, tartar sauce, or remoulade for contrast.
