Easy Crab Cake Recipe

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Bella Bryant Modified: March 23, 2022
Easy Crab Cake Recipe

How To Make Easy Crab Cake

Cook up some rich, meaty, and scrumptious crab cake for your next dinner meal! It’s loaded with flavorful seasonings for a hearty meal.

Preparation: 15 minutes
Cooking: 10 minutes
Chill Time: 1 hour
Total: 1 hour 25 minutes



  • 1lbjumbo lump crab meat
  • ½cupmayonnaise
  • 1large egg,beaten
  • 1tbspDijon mustard,or Stone Ground mustard
  • 1tbspWorcestershire sauce
  • 1tspold bay seasoning
  • hot sauce,4 dashes, or to taste
  • ½cuppanko bread crumbs,unflavored
  • 2tbspfresh parsley,finely chopped
  • 1tbsplemon zest
  • 1tspKosher salt,or to taste
  • 1tspwhite ground pepper,or to taste
  • ¼cupcanola oil
  • lemon wedges,for serving


  1. Check the meat for any hard and sharp cartilage, then remove and discard them.

  2. In a small bowl, combine the mayonnaise, egg, mustard, Worcestershire sauce, hot sauce and Old Bay seasoning.

  3. Add the crab meat, bread crumbs, chopped parsley, lemon zest, salt, and pepper to the bowl.

  4. Gently fold mixture together with hands until just combined. Take care not to shred the crab meat any more.

  5. Shape into 6 to 8 crab cakes, about ½ cup each, and place on a plate or baking sheet.

  6. Cover and refrigerate for at least 1 hour.

  7. Add 2 tablespoons of oil to a large nonstick pan, then heat over medium heat.

  8. Cook the crab cakes for 3 to 5 minutes until lightly browned.

  9. Add more oil if needed, and gently flip over. Cook the other for 3 to 5 minutes.

  10. Serve immediately lemon wedges, and enjoy!


  • Calories: 236.29kcal
  • Fat: 19.18g
  • Saturated Fat: 2.49g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 7.45g
  • Polyunsaturated Fat: 8.88g
  • Carbohydrates: 4.38g
  • Fiber: 0.62g
  • Sugar: 0.59g
  • Protein: 11.52g
  • Cholesterol: 83.88mg
  • Sodium: 459.90mg
  • Calcium: 73.37mg
  • Potassium: 197.66mg
  • Iron: 0.79mg
  • Vitamin A: 15.21µg
  • Vitamin C: 8.12mg
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