Crab cakes with lump crab meat
Maryland-style crab cakes packed with lump crab and just enough binder to hold, chilled so they don't fall apart and pan-fried golden and crisp.
27% of it needs you at the counter
- Hands-on
- 15 min
- Cooking
- 10 min
- Resting
- 30 min
- Serves
- 4
- Calories
- 360
- Protein
- 24 g
- Per serving
- $7.10
Why this recipe works
Good crab cakes are mostly crab. These are seasoned Maryland-style with a little Old Bay, mustard and lemon, then pan-fried in butter until crisp outside and tender inside. Serve them as a dinner main with a salad or make them small for an appetizer.
- Just enough mayonnaise, egg and panko to hold the crab together keeps the cakes tasting of sweet crab, not bread.
- Chilling the shaped cakes for 30 minutes firms the binder and fat, which is the fix for crab cakes that fall apart in the pan.
- Folding gently with a spatula keeps the lumps of crab whole instead of turning them into paste.
Ingredients
To serve
You will need
- Large mixing bowl
- Large nonstick or cast-iron skillet
- Rimmed baking sheet or plate
Method
Tap a step number to mark it done.
Mix the binder
Whisk the mayonnaise, egg, mustard, Worcestershire, Old Bay, lemon juice and parsley together in a large bowl.
Fold in the crab
Add the crab and panko and fold gently with a spatula until just combined, keeping the lumps of crab as whole as you can. The mixture will look loose.
Shape and chill
Scoop into 8 portions (about ⅓ cup each), shape into patties about 1 inch thick and set them on a lined baking sheet. Cover and refrigerate for at least 30 minutes, or up to 24 hours.
Pan-fry
Heat the butter and oil in a large skillet over medium heat until the butter foams. Add the cakes, leaving space between them, and cook without moving for 4 to 5 minutes per side, until deep golden brown and hot in the center (160°F).
Serve
Drain briefly on a paper towel and serve hot with lemon wedges and tartar sauce.
Cook's notes
- Flip only once, with a thin, wide spatula. Moving the cakes before a crust forms is what breaks them.
- To bake instead, brush the chilled cakes with melted butter and bake on a greased sheet at 400°F for 12 to 15 minutes, until golden.
- Drain canned or tub crab well and press it gently in a sieve; extra liquid makes soft cakes.
Nutrition per serving
360 calories
$7.10 estimated cost per serving
Where the calories come from
| Protein | 27% of calories | 24 g |
|---|---|---|
| Carbs | 9% of calories | 8 g |
| Fat | 64% of calories | 25 g |
| Fiber | 1 g | |
| Sodium | 880 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
How do you keep crab cakes from falling apart?
Use a little egg and mayonnaise as the binder, fold gently, chill the shaped cakes for at least 30 minutes, and flip them only once in a hot pan.
Can you make crab cakes with imitation crab?
Yes. Chop it finely and use 2 tablespoons less mayonnaise, since imitation crab is wetter and softer. The flavor is milder and sweeter than real crab.
Is it better to bake or fry crab cakes?
Pan-frying gives the crispest crust. Baking at 400°F uses less fat and is easier for a big batch, with a slightly softer outside.
