Classic Crab Cakes

Classic Crab Cakes Recipe

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Lynette !


Crab cakes that are full of crab! Just enough binder to hold them together. Fresh is best!!


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15 Min
10 Min
Stove Top


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  • 2/3 c
    panko breadcrumbs, divided
  • 1 Tbsp
    fresh flat-leaf parsley, minced
  • 2 Tbsp
    green onions, finely chopped
  • 2 Tbsp
  • 1 tsp
    lemon juice
  • 1 tsp
    dijon mustard
  • 1/2 tsp
    old bay seasoning
  • 1/2 tsp
    worcestershire sauce
  • 1/8 tsp
    kosher salt
  • 1/8 tsp
    ground red pepper
  • 1 large
    egg, lightly beaten
  • 8 oz
    lump crabmeat, shell pieces removed
  • 1 Tbsp
    olive oil
  • 1
    lemon, quartered

How to Make Classic Crab Cakes


  1. Combine 1/3 cup panko and the next 10 ingredients (through egg) in a large bowl, stirring well. Add the crab; stir gently just until combined.
  2. Place the remaining panko in a shallow dish.
  3. Using wet hands, shape the crab mixture into 4 equal balls. Coat the balls in panko. Gently flatten the balls to form 4 4-inch patties.
  4. Heat a large nonstick skillet over medium-high heat. Add oil to the pan; swirl to coat. Add the patties; cook 3 minutes on each side or until golden. Serve with lemon wedges.

Printable Recipe Card

About Classic Crab Cakes

Course/Dish: Seafood Appetizers, Seafood
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #crab

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