Crab Cakes Recipe

Name: Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup mayonnaise; 1/4 cup panko (Japanese breadcrumbs); 2 teaspoons seafood seasoning, such as Old Bay; 1 teaspoon ground ginger powder; 1 teaspoon hot sauce, such as Tabasco; 1 teaspoon ground white pepper; 1 egg; 1 pound lump crab, picked; Flour, for dusting; 3 tablespoons grapeseed oil, 1 ounce at a time; Juice of one lemon

Servings: persons

1/2 cup mayonnaise
1/4 cup panko (Japanese breadcrumbs)
2 teaspoons seafood seasoning, such as Old Bay
1 teaspoon ground ginger powder
1 teaspoon hot sauce, such as Tabasco
1 teaspoon ground white pepper
1 egg
1 pound lump crab, picked
Flour, for dusting
3 tablespoons grapeseed oil, 1 ounce at a time
Juice of one lemon

1
In a mixing bowl, mix the mayonnaise, panko, seafood seasoning, ground ginger, pepper and egg until thoroughly mixed.
2
Finally, add the crab and blend, being careful not to break up the lumps.
3
Let the crab cake mixture refrigerate and bind for 30 minutes to 1 hour.
4
Next, portion the crab into 2 ounce cakes and lightly dust with flour.
5
Saute over medium heat in a saute pan with grapeseed oil until golden brown on the first side.
6
Then flip and repeat on the second side.
7
Repeat the process until all the cakes have been cooked.
8
Finish with the lemon juice.
9
Keep refrigerated and covered.

270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1/2 cup mayonnaise, 1/4 cup panko (Japanese breadcrumbs), 2 teaspoons seafood seasoning, such as Old Bay, 1 teaspoon ground ginger powder, and more.

Yes, 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.

That's it — enjoy your meal!

Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions