Foolproof Crispy Crab Cakes
Golden on the outside, tender on the inside — these foolproof crab cakes deliver restaurant-quality flavor without the stress. Made with real jumbo lump crab meat, they hold together perfectly, crisp up beautifully, and come with a creamy lemon sauce that seals the deal.
Ingredients
- 1 pound jumbo lump crab meat shells removed
- 1/2 cup panko breadcrumbs divided
- 1/4 cup mayonnaise
- 1 large egg beaten
- 2 tablespoons fresh chives finely chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon cayenne pepper optional
- 2 tablespoons vegetable oil
- 1/2 cup mayonnaise for sauce
- 2 tablespoons fresh lemon juice
- 1 garlic clove finely minced
- Salt and pepper to taste
Instructions
- Gently check crab meat for shells and set aside.
- In a bowl, whisk mayo, egg, chives, mustard, Old Bay, Worcestershire, and cayenne until smooth.
- Add crab and 1/4 cup panko, folding gently to avoid breaking the lumps.
- Shape into 6 patties and chill 15 minutes.
- Coat both sides in remaining panko.
- Heat oil over medium heat; cook cakes 3–4 minutes per side until golden.
- Mix sauce ingredients, season, and serve with warm crab cakes.
Notes
Chilling the patties before cooking keeps them from falling apart. For a lighter version, bake at 375°F for 15–18 minutes, flipping once. Serve with lemon wedges or over a fresh arugula salad. Cakes can be made ahead and refrigerated up to 24 hours or frozen for 3 months.