Lump crab stays in generous flakes inside lightly bound cakes, pan-fried until golden and served with lemon and a quick mustard sauce.
A light hand keeps Crab Cakes tasting mostly of crab. Fold the binder through gently, chill the shaped cakes and turn them only once after a firm crust has formed underneath.
Pick through the crab for shell fragments without shredding it. Use a wide spatula and a moderately hot pan; intense heat can brown the crumbs before the centers are hot.
Method
Whisk egg with half the mayonnaise, half the Dijon mustard, parsley, paprika and salt. Gently fold in lump crabmeat and panko breadcrumbs.
Shape into eight cakes and refrigerate for until firm. Mix remaining mayonnaise and mustard with lemon juice for the sauce.
Heat vegetable oil in a large nonstick skillet over medium heat. Cook the cakes for per side until golden and the centers reach 165°F.
Serve two cakes per person with the mustard sauce and lemon wedges.
Forkue tips
- If the mixture seems loose, chill it fully before adding more crumbs, which can overwhelm the crab.
Storing and reheating
Refrigerate for 2 days. Reheat on a sheet pan at 350°F (175°C) until hot, turning once to refresh both crusts.
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Kitchen gear
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Photo: Roy Zuo, CC BY-SA 4.0, via Wikimedia Commons (cropped and enhanced)
Crab Cakes: FAQ
Can I use canned crab?
Yes. Drain it thoroughly and handle it gently; smaller flakes need especially careful folding to avoid a paste-like texture.
Why do the cakes fall apart?
Wet crab, insufficient chilling or turning too early can weaken them. Drain well and let the underside brown before moving each cake.
How do I store and reheat Crab Cakes?
Refrigerate for 2 days. Reheat on a sheet pan at 350°F (175°C) until hot, turning once to refresh both crusts.
How long does Crab Cakes take?
About 1 hr in total: 50 min prep and 10 min cooking.
What do I need to make Crab Cakes?
The key ingredients are lump crabmeat, egg, panko breadcrumbs, mayonnaise, dijon mustard and lemon juice, plus pantry basics.
Any tips for Crab Cakes?
If the mixture seems loose, chill it fully before adding more crumbs, which can overwhelm the crab.
