- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 450 g
- 60 g
- 60 g
- 1 tbsp
- 1 tsp
- 1 tsp
- 2 tbsp
- 1 tsp
- ¼ tsp
- ¼ tsp
- 2 tbsp
- 2 tbsp
Process
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Pick through the lump crab meat to remove any shell fragments, then drain it well in a colander. Pat dry gently with paper towels so the cakes do not turn soggy.
In a large bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, salt, and black pepper until smooth.
Fold in the panko breadcrumbs, chopped fresh parsley, and sliced green onion. Add the crab meat and fold very gently with a spatula, keeping the lumps intact.
Divide the mixture into 8 equal portions and shape each into a 2 cm thick patty. Press lightly so they hold together but do not compact the crab.
Place the crab cakes on a plate lined with parchment paper and refrigerate for at least 30 minutes to firm up. This prevents them from falling apart in the pan.
Heat the unsalted butter and vegetable oil in a large skillet over medium heat until the butter foams but does not brown.
Carefully place the chilled crab cakes in the skillet, leaving space between them. Cook for 3 to 4 minutes per side until deep golden brown and heated through.
Transfer the crab cakes to a plate lined with paper towels to drain briefly. Serve immediately with lemon wedges and tartar sauce if desired.
Kitchen notes
Kitchen notes
- The most common mistake is overmixing: fold the crab meat in gently with a spatula so the lumps stay intact, which gives the cakes their signature texture.
- Chilling the formed patties for at least 30 minutes is essential; it hydrates the panko and firms the cakes so they do not break apart during frying.
- Use a mix of butter and oil for frying: butter adds flavor while oil raises the smoke point, preventing the outside from burning before the inside is hot.
- If the crab mixture feels too wet, add 1 tablespoon more panko at a time, but do not add too much or the cakes will taste bready.
Substitutions
- lump crab meat→canned crab meat, drained and flaked
- panko breadcrumbs→crushed plain crackers or gluten-free panko
- Dijon mustard→yellow mustard
- Old Bay seasoning→a pinch of celery salt, paprika, and cayenne
- unsalted butter→additional vegetable oil for dairy-free
Storage & reheating
Store cooked crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 180°C oven for 8 to 10 minutes until hot and crisp; avoid the microwave, which makes them soggy. Uncooked formed patties can be frozen on a parchment-lined tray, then transferred to a freezer bag and kept for up to 2 months; cook from frozen, adding 2 to 3 minutes per side.
FAQ
The questions we get asked most
Why did my crab cakes fall apart in the pan?
They likely were not chilled long enough or had too much moisture. Refrigerate the formed patties for at least 30 minutes before frying, and make sure the crab meat is well drained and patted dry. Also, do not flip them too early; let them develop a golden crust for 3 to 4 minutes before turning.
Can I use canned crab meat instead of fresh lump crab?
Yes, but choose refrigerated pasteurized crab meat or high-quality canned crab packed in water. Drain it thoroughly and pat dry, as canned crab holds more moisture. The texture will be less chunky, so fold gently and consider adding an extra tablespoon of panko if the mixture seems wet.
How do I know when crab cakes are done cooking?
They are done when both sides are deep golden brown and the internal temperature reaches 74°C (165°F) on an instant-read thermometer. The outside should be crisp and the inside hot and steamy. If they brown too quickly, lower the heat and cover the pan for a minute to let the center heat through.
Can I make crab cakes ahead of time?
Yes, you can shape the patties up to 24 hours in advance and keep them covered in the refrigerator. For longer storage, freeze the uncooked patties for up to 2 months. Cook them straight from the fridge or freezer, adding a couple of minutes to the cooking time if frozen.
Why are my crab cakes mushy inside?
Mushiness usually means excess moisture from the crab meat or too much mayonnaise and egg. Drain the crab well, pat it dry, and measure the binding ingredients accurately. Also, make sure the pan is hot enough before adding the cakes so they sear and set quickly rather than steaming.
Can I bake crab cakes instead of frying them?
Yes, arrange the chilled patties on a greased baking sheet, brush them lightly with oil, and bake at 200°C for 12 to 15 minutes, flipping once halfway. They will be slightly less crisp than fried but still delicious. For extra browning, broil for the last 1 to 2 minutes.
What can I use instead of panko breadcrumbs?
Crushed plain crackers, fresh breadcrumbs, or gluten-free panko all work. Use the same weight, about 60 g. If using fresh breadcrumbs, you may need a little more because they are less absorbent; add 1 tablespoon at a time until the mixture holds together without being wet.
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