Go Back
golden crab cakes with crispy edges in a wide horizontal shot, plated with lemon wedges and a swipe of remoulade on a white dish, bright natural light, shallow depth of field, landscape orientation

Crab Cakes

Crab cakes that are pan-fried to a crisp and have a soft and delicious interior.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb lump crab meat
  • 0.5 cup breadcrumbs
  • 1 egg
  • 3 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 2 tbsp olive oil

Method
 

  1. Gently mix crab, breadcrumbs, egg, mayonnaise, mustard, and lemon juice.
  2. Form the mixture into small patties.
  3. Chill the patties 15 minutes so they hold together.
  4. Pan-fry in olive oil over medium heat, 3-4 minutes per side.
  5. Serve with lemon wedges or a quick remoulade.

Notes

Fold gently so you keep those nice lumps of crab intact.