Oh yes! Crab cakes are a delicious treat, and you can make them at home without being a professional chef. Here’s a simple, flavorful recipe that works every time:
🦀 Easy Homemade Crab Cakes
Ingredients (makes 4–6 cakes)
- 1 lb (450g) crab meat (lump or backfin, drained of shells)
- ½ cup breadcrumbs (panko or regular)
- 2 tablespoons mayonnaise
- 1 egg, lightly beaten
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce (optional)
- 1–2 tablespoons chopped fresh parsley
- ½ teaspoon Old Bay seasoning (or paprika + a pinch of cayenne)
- Salt & pepper to taste
- 2–3 tablespoons butter or oil for frying
Step 1: Mix the Ingredients
- In a bowl, gently combine crab meat, breadcrumbs, mayonnaise, egg, mustard, Worcestershire, parsley, and seasonings.
- Be careful not to break up the crab meat too much—you want nice chunks.
Step 2: Form the Cakes
- Shape mixture into 4–6 patties, about 1 inch thick
- Chill in the fridge for 15–30 minutes if you have time → helps them hold together
Step 3: Cook the Crab Cakes
- Heat butter or oil in a skillet over medium heat
- Fry cakes 3–4 minutes per side, until golden brown and crispy
- Flip gently—crab cakes are delicate
Step 4: Serve
- Serve with lemon wedges, tartar sauce, or a light salad
- Optional: drizzle a little hot sauce or aioli on top
Pro Tips
- Use fresh crab meat if possible—it makes a huge difference
- Don’t overmix → keeps the texture light
- If mixture feels too wet, add a little more breadcrumbs; if too dry, a tiny bit of mayo works
If you want, I can also give a “oven-baked version” that’s crispy without frying and less messy. It’s perfect if you want a healthier version.
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