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Erica's Crab Cake Recipe

If you’re craving something that feels equal parts special occasion and weeknight doable, crab cakes are the move. These are loaded with sweet crab (not filler), balanced with fresh herbs and lemon, and finished with a quick skillet sear before a short bake—so you get that crispy, golden crust without drying out the center.
Whether you’re hosting friends, planning a date-night dinner, or just upgrading your Tuesday, this recipe delivers a restaurant-style bite with minimal effort.
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Servings: 6 people
Course: Appetizer
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound of crab meat or 3- 6 oz cans of lump crab meat picked over for shells
  • 1 egg
  • ¼ cup minced green onion
  • ¼ cup mayonnaise
  • 2 tablespoons minced Italian flat-leaf parsley
  • 1 tablespoon Dijon mustard
  • 1 tablespoon melted butter
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • ¼ teaspoon cayenne pepper
  • 1 cup panko breadcrumbs divided
  • 1 tsp of zested lemon
  • 1 tablespoon of fresh lemon juice
  • 3 tablespoons canola or vegetable oil

Equipment

  • 1 Large mixing bowl
  • 1 Whisk or Fork for the binder mixture
  • Measuring cups + spoons
  • 1 Cutting board + knife (for green onion, parsley, lemon)
  • 1 Microplane/zester (or fine grater) for lemon zest
  • 1 Baking sheet or plate (to hold the patties while chilling)
  • 1 Large non-stick, oven-safe skillet (cast iron also works
  • 1 Thin spatula/fish spatula (helps flip without breaking)
  • Oven mitts

Method
 

Prep the crab
  1. Gently sift through the crab meat to remove any shell pieces. Try to keep the larger lumps intact—that’s the secret to that “wow” texture.
Make the binder
  1. In a large bowl, whisk together: egg, green onion, mayo, parsley, Dijon, melted butter, Worcestershire, Old Bay, cayenne, lemon zest, and lemon juice.
  2. Stir in ½ cup panko until combined.
Fold, shape, and chill
  1. Gently fold in the crab meat using a spatula (or clean hands), mixing just enough to hold together without breaking up the lumps.
  2. Form into 6 equal patties (about ½ cup each). Crush the remaining ½ cup panko into a finer crumb, then lightly pressit onto the outside of each patty to coat.
  3. Cover and refrigerate for at least 30 minutes (or overnight) to help them firm up and hold their shape while cooking.
Brown + bake for the perfect finish
  1. Preheat oven to 375°F.
  2. Heat oil in a large non-stick, oven-safe skillet over medium heat. Add crab cakes and sear until golden, about 2 minutes per side, flipping carefully.
  3. Transfer the skillet to the oven and bake for 8–10 minutes, until warmed through.

Notes

Pro Tips (for foolproof crab cakes)
  • Don’t overmix. The less you handle the crab, the better the texture.
  • Chill time matters. It helps the cakes set and prevents crumbling.
  • Use an oven-safe skillet to keep this easy (and use minimal dishes).
  • Want extra-crispy edges? Let them sit undisturbed in the pan during the sear.
Serving Ideas
  • Classic: lemon wedges + tartar sauce or remoulade
  • Fresh: simple arugula salad with a citrus vinaigrette