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


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
lemon, quartered

How to Make Classic Crab Cakes


  • 1Combine 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.
  • 2Place the remaining panko in a shallow dish.
  • 3Using 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.
  • 4Heat 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.

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About Classic Crab Cakes

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