Crab Cakes
Delicious homemade crab cakes that are crispy on the outside and tender on the inside, perfect for a seafood dinner or appetizer.
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Ingredients
Yields 4 servings
- (1 lb) lump crab meat
- (1/2 cups) breadcrumbs
- (1/4 cups) mayonnaise
- (1/4 cups) finely chopped green onions
- (1/4 cups) finely chopped red bell pepper
- (1) large egg
- (1 tablespoon) Dijon mustard
- (1 tablespoon) Worcestershire sauce
- (1 teaspoon) Old Bay seasoning
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1/4 cups) vegetable oil for frying
Instructions
- 1
In a large bowl, combine 1 lb lump crab meat, 1/2 cup breadcrumbs, 1/4 cup mayonnaise, 1/4 cup finely chopped green onions, 1/4 cup finely chopped red bell pepper, 1 large egg, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 1 teaspoon Old Bay seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 2
Gently mix the ingredients until well combined, being careful not to break up the crab meat too much.
- 3
Cover the mixture and refrigerate for 30 minutes to help it firm up.
- 4
After chilling, form the mixture into 8 equal patties.
- 5
Heat 1/4 cup vegetable oil in a large skillet over medium heat.
- 6
Once the oil is hot, add the crab cakes in batches, cooking for 4-5 minutes on each side until golden brown and crispy.
- 7
Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
- 8
Serve warm with your favorite dipping sauce.
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