Classic Crab Cakes Recipe

Name: Classic Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup fresh or panko (Japanese) breadcrumbs; 1 pound jumbo lump or lump crabmeat, picked over for cartilage; 1 large egg, lightly beaten; 2 tablespoons mayonnaise (page 282); Zest of 1 lemon; 1 1/2 teaspoons Worcestershire sauce; Dash of hot sauce; Coarse salt and freshly ground black pepper; 1/4 cup peanut oil, plus more if needed; 4 lemons, cut into wedges, for garnish

Servings: persons

1/3 cup fresh or panko (Japanese) breadcrumbs
1 pound jumbo lump or lump crabmeat, picked over for cartilage
1 large egg, lightly beaten
2 tablespoons mayonnaise (page 282)
Zest of 1 lemon
1 1/2 teaspoons Worcestershire sauce
Dash of hot sauce
Coarse salt and freshly ground black pepper
1/4 cup peanut oil, plus more if needed
4 lemons, cut into wedges, for garnish

1
Line a plate with paper towels and set near the cooktop.
2
In a bowl, combine the breadcrumbs, crab, egg, mayonnaise, lemon zest, Worcestershire sauce, hot sauce, salt, and pepper.
3
The mixture will be slightly wet.
4
Form into cakes: use about 1/4 cup for large cakes and 1 tablespoon or so for hors doeuvres.
5
Place on a baking sheet and refrigerate to chill and set, about 30 minutes.
6
Heat the peanut oil in a large skillet over medium heat.
7
Using an offset spatula, gently slip the chilled cakes, in batches, into the oil.
8
Cook until the crab cakes are golden brown, about 5 minutes on each side for large patties, or 1 to 2 minutes per side for small hors doeuvres.
9
Remove from the skillet, and transfer to the prepared plate to drain.
10
Serve hot with lemon wedges.

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/3 cup fresh or panko (Japanese) breadcrumbs, 1 pound jumbo lump or lump crabmeat, picked over for cartilage, 1 large egg, lightly beaten, 2 tablespoons mayonnaise (page 282), and more.

Yes, Classic Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Classic Crab Cakes

How did you like this recipe?

Frequently Asked Questions