Go Back

Easy Crab Cakes Recipe

Delicious, crispy-on-the-outside and moist-on-the-inside crab cakes seasoned with Old Bay, perfect for a quick dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: Seafood
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb lump crab meat picked over for shells
  • 1/2 cup panko breadcrumbs plus extra for coating
  • 1/4 cup mayonnaise
  • 1 large egg beaten
  • 2 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tsp halal Worcestershire sauce
  • 1/4 cup red bell pepper finely chopped
  • 2 tbsp fresh parsley chopped
  • 1/2 tsp Old Bay seasoning
  • 1/2 tsp garlic powder
  • 2 tbsp olive oil for frying

Equipment

  • Large skillet
  • Large mixing bowl
  • Shallow dish

Method
 

Preparation
  1. Combine crab meat, 1/2 cup panko, mayonnaise, egg, mustard, lemon juice, Worcestershire, bell pepper, parsley, Old Bay, garlic powder, salt, and pepper in a large bowl. Fold gently.
  2. Cover the bowl and refrigerate for at least 30 minutes to firm up the mixture.
  3. Shape the mixture into 4 to 6 patties and press into a shallow dish of panko breadcrumbs to coat thoroughly.
  4. Heat olive oil in a large skillet over medium heat until shimmering.
  5. Place crab cakes in the skillet and cook for 3-4 minutes per side until golden brown and crispy.
  6. Drain on paper towels and serve immediately with lemon wedges and tartar sauce.

Notes

Ensure you use high-quality lump crab meat. Chill the mixture thoroughly to help the patties hold their shape. Use a Worcestershire sauce that is certified halal (vinegar-based without alcohol).