Crab Cake Recipe
This crab cake recipe is easy to follow and makes juicy crab cakes with meaty crab in every bite!
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Ingredients
- 1 pound lump crab meat
- ¼ cup mayonnaise
- 1 large egg (beaten)
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- ½ cup Panko bread crumbs (unflavored)
- 1 ½ tablespoons chopped fresh parsley
- 1 teaspoon lemon zest
- ½ teaspoon Kosher salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- ¼ cup canola oil
- lemon wedges (for serving)
Steps
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Check the crab meat for any hard and sharp cartilage, remove, and discard.
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In a bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, and Old Bay seasoning.
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Add crab meat, bread crumbs, parsley, lemon zest, salt, and pepper. Gently fold to combine, being careful not to break up the crab.
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Gently press to shape into 6-8 crab cakes using ⅓ cup each, then place on a plate. Cover with plastic wrap and refrigerate for at least 1 hour.
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Heat the oil in a large nonstick over medium heat. Cook the crab cakes 3-5 minutes per side or until golden brown.
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Serve immediately with tartar sauce and lemon wedges.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| lump crab meat | 1 pound | - | - |
| mayonnaise | 0.25 cup | - | - |
| egg | 1 large | - | - |
| Dijon mustard | 1 tablespoon | - | - |
| Worcestershire sauce | 1 tablespoon | - | - |
| Old Bay seasoning | 1 teaspoon | Rp 25.000/kg | Rp 125 |
| Panko bread crumbs | 0.5 cup | - | - |
| chopped fresh parsley | 1.5 tablespoons | - | - |
| lemon zest | 1 teaspoon | - | - |
| Kosher salt | 0.5 teaspoon | - | - |
| black pepper | 0.5 teaspoon | - | - |
| canola oil | 0.25 cup | - | - |
| lemon wedges | - | - | - |
*Estimated market prices, may vary by region
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