Perfect Crispy Crab Cakes
Crispy on the outside, tender and juicy on the inside, these crab cakes are the ultimate seafood delight. Made with fresh jumbo lump crab meat, minimal filler, and the perfect seasoning blend, they're easy to prepare and packed with flavor.
Equipment
- Mixing Bowl
- Baking Sheet
- Nonstick Pan
Ingredients
Crab Cake Mixture
- 1 lb jumbo lump crab meat picked over for shells
- ½ cup panko breadcrumbs or crushed saltines
- 1 large egg for binding
- 6 tbsp mayonnaise adds moisture and flavor
- 1 tsp lemon juice for a fresh citrus kick
- 1 ½ tsp fresh parsley or 1 tsp dried
- 1 tsp Old Bay seasoning a must-have for authentic taste
- 1 tsp Dijon or yellow mustard adds depth
- 1 tbsp butter for baking
For Serving
- tartar sauce optional
Instructions
- In a large bowl, whisk together the mayonnaise, egg, mustard, lemon juice, Old Bay seasoning, parsley, salt, and pepper.
- Gently fold in the jumbo lump crab meat and breadcrumbs. Use a spatula to mix, keeping the crab pieces intact.
- Form the mixture into 4 round crab cakes, about ⅓ cup each. Place them on a buttered baking sheet.
- Refrigerate the crab cakes for at least 30 minutes to help them hold their shape when cooking.
- Preheat oven to 450°F (230°C). Bake the crab cakes for 8–10 minutes, then broil for 1–2 minutes until golden brown.
- Serve with tartar sauce and lemon wedges for extra flavor.
Notes
For an extra crispy crust, you can pan-fry the crab cakes in 2 tbsp of oil over medium heat for 3-4 minutes per side instead of baking.