Perfect Crab Cakes (Chesapeake Bay Style) With Lemo

Name: Perfect Crab Cakes (Chesapeake Bay Style) With Lemon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb jumbo lump crab meat; 1 egg; ½ cup mayonnaise; 1 tablespoon Worcestershire sauce; 1 teaspoon Tabasco sauce; 2 tablespoons fresh lemon juice; ½ cup panko breadcrumbs (or fresh bread crumbs if preferred); 1 tablespoon Old Bay Seasoning; 1 tablespoon dry mustard; butter; ½ teaspoon garlic powder; salt and pepper; ½ cup extra virgin olive oil; 4 tablespoons lemon juice; 1 tablespoon minced onion (or grated); 2 tablespoons Dijon mustard; 1 tablespoon lemon zest; 1 ½ tablespoons sugar; salt and pepper

Servings: persons

1 lb jumbo lump crab meat
1 egg
½ cup mayonnaise
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
2 tablespoons fresh lemon juice
½ cup panko breadcrumbs (or fresh bread crumbs if preferred)
1 tablespoon Old Bay Seasoning
1 tablespoon dry mustard
butter
½ teaspoon garlic powder
salt and pepper
½ cup extra virgin olive oil
4 tablespoons lemon juice
1 tablespoon minced onion (or grated)
2 tablespoons Dijon mustard
1 tablespoon lemon zest
1 ½ tablespoons sugar
salt and pepper

1
Mix all ingredients except for mayo and bread crumbs in bowl.
2
Make sure crab is coated with seasonings.
3
Fold mayo and bread crumbs into mixture gently.
4
Form into crab cakes and refrigerate for at least 2 hours or until firm.
5
Melt butter over medium heat until just beginning to brown.
6
Add crab cakes, taking care not to crowd them in the pan.
7
Make in batches or use more than one skillet if need be.
8
Saute crab cakes 4-5 minutes a side.
9
Serve immediately or, if cooking in batches, keep in warm oven (150 or 200) until ready to serve.
10
To make vinaigrette, whisk all ingredients together.
11
Will keep in refrigerator for a week so it's easy to make ahead.
12
Toss vinaigrette with mixed baby greens and serve crab cakes over top.
13
Drizzle extra vinaigrette over crab cakes.

592

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 19 ingredients. The key ingredients include: 1 lb jumbo lump crab meat, 1 egg, ½ cup mayonnaise, 1 tablespoon Worcestershire sauce, and more.

Yes, Perfect Crab Cakes (Chesapeake Bay Style) With Lemon Vinaigrette 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!

Perfect Crab Cakes (Chesapeake Bay Style) With Lemon Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions