Lump Crab Cakes
Time
- Prep: 20 min
- Cook: 10 min
- Total: 1 hr (30 min inactive)
Servings: 4
Serving: 2 small or 1 large cake (150 g / ~5.5 oz)
Ingredients
Crab cakes
- Lump crab meat: 450 g (1 lb) — fresh or pasteurized; drained and picked over for shell
- Panko breadcrumbs: 30 g (½ cup) — plus 15-30 g (2-4 Tbsp) more if needed
- Eggs: 1 large
- Mayonnaise: 60 g (¼ cup)
- Dijon mustard: 1 Tbsp
- Worcestershire sauce: 1 Tbsp
- Old Bay seasoning: 1 tsp — or ½ tsp paprika + ¼ tsp celery salt
- Parsley: 2 Tbsp — fresh; minced; optional
- Scallions: 2 Tbsp — finely minced; or 1 Tbsp minced chives
- Lemon zest: 1 tsp
- Lemon juice: 1 Tbsp
- Kosher salt: to taste — go light; crab + Old Bay are already salty
- Black pepper: to taste
For cooking
- Neutral oil: ~2 Tbsp
- Unsalted butter: 1 Tbsp
Quick lemon-garlic sauce
- Mayonnaise: 120 g (½ cup)
- Lemon juice: 1 Tbsp
- Garlic: 1 small clove — grated; or ½ tsp garlic powder
- Fine salt: pinch
Instructions
1. Drain and check crab
- Gently squeeze excess liquid from 450 g (1 lb) lump crab meat. Carefully pick through for any bits of shell.
2. Make the binder
- In a large bowl, whisk together:
- 60 g (¼ cup) mayonnaise
- 1 large eggs
- 1 Tbsp Dijon mustard
- 1 Tbsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 tsp lemon zest
- 1 Tbsp lemon juice
- Salt to taste (start small; crab and Old Bay can already be salty)
- to taste black pepper
- 2 Tbsp parsley
- 2 Tbsp scallions
3. Fold in crab and panko
- Add crab to the binder and fold gently — keep the chunks intact.
- Add 30 g (½ cup) panko breadcrumbs and fold until the mixture just holds together when pressed.
- If it feels loose or wet, add extra panko 1 Tbsp at a time (usually 2–4 Tbsp more).
4. Form patties and chill
- Shape into 8 small (about 3-inch) or 4 large patties.
- Place on a sheet pan or plate, cover, and refrigerate at least 30 min (2 hours is better; overnight is best).
5. Pan-sear
- Heat ~2 Tbsp neutral oil and 1 Tbsp unsalted butter in a skillet over medium to medium-high heat.
- Cook 3–4 min per side (small) or 4–5 min per side (large), until deep golden and heated through.
- Don't move them early — let a crust form before flipping.
6. Quick lemon-garlic sauce (optional)
- Stir together 120 g (½ cup) mayonnaise, 1 Tbsp lemon juice, 1 small clove grated garlic, and pinch fine salt. Refrigerate until serving.
7. Serve
- Serve with lemon wedges, sauce, and simple greens.
Notes / Make-ahead / Variations
- Make-ahead: Form patties and refrigerate overnight. For longer storage, freeze patties on a tray until solid, then transfer to a freezer bag. Cook from frozen on slightly lower heat, adding a few extra minutes per side.
- Best crab: Lump or jumbo lump gives the cleanest, most delicate cakes. Avoid claw meat for this recipe.
- Extra crisp: Lightly press the outside of each patty into panko before chilling.
Troubleshooting
- Cakes falling apart: The mixture was too wet or didn't chill long enough. Add more panko 1 Tbsp at a time and chill at least 30 min — overnight is best.
- Browning too fast: Lower the heat to medium. The oil/butter combo should sizzle gently, not smoke.
- Bland flavor: Taste the raw binder before folding in the crab. It should be well-seasoned since the crab itself is mild.
Storage & reheating
- Cooked crab cakes keep 2 days refrigerated. Reheat in a 375 °F / 190 °C oven for 8–10 min to re-crisp.
Nutrition
| Nutrient | Full Recipe | Per Serving (2 small or 1 large cake or 150 g / ~5.5 oz) |
|---|---|---|
| Calories | 2204 | 551 |
| Protein | 95.2 g | 23.8 g |
| Fat | 186 g | 46.5 g |
| Carbs | 35.6 g | 8.9 g |
| Fiber | 3.2 g | 0.8 g |
| Sugars | 6.4 g | 1.6 g |
| Sodium | 3728 mg | 932 mg |