Home›Recipes›Main Dishes›Crab Cakes← Back to recipesMain DishesCrab CakesYield8 crab cakesTotalabout 30 min Scale ingredients½×1×2×3×MeasurementsBothUSMetric Open Cook ModePrint recipeAdd to meal or plan Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsAdd all to shopping listClear checks1 large egg, beatenAdd to shopping list1/3 cup (75 g) mayonnaiseAdd to shopping list2 tbsp (30 mL) Dijon mustardAdd to shopping list2 tsp (10 mL) Worcestershire sauceAdd to shopping list1/2 tsp hot sauceAdd to shopping listKosher salt and freshly ground black pepperAdd to shopping list1 lb (454 g) jumbo lump crabmeat, picked through for shellAdd to shopping list3/4 cup (45 g) panko breadcrumbs or crushed saltinesAdd to shopping list2 tbsp finely chopped fresh parsleyAdd to shopping listCanola or other neutral oil, for the skilletAdd to shopping listLemon wedges and tartar sauce, for servingAdd to shopping listInstructionsIn a small bowl, whisk together the egg, mayonnaise, Dijon, Worcestershire sauce, and hot sauce. Season with salt and pepper.In a medium bowl, gently combine the crabmeat, panko, and parsley. Fold in the egg mixture, then form into 8 patties.Drizzle a large skillet with oil and heat over medium-high until shimmering. Working in batches, cook the crab cakes for 3 to 5 minutes per side, until golden and crisp.Transfer to a platter and serve with lemon wedges and tartar sauce.NotesHandle the mixture gently so the crab remains in large pieces. Leftovers may be refrigerated for up to 4 days.Keep cookingRelated recipesMore in Main Dishes → Main DishesEasy Chicken Parmesan4 servings Main DishesClassic Meatloaf8 servingsRest: 15 min Main DishesTex-Mex Meatballs4 servings30 min Main DishesChicken Piccata Meatballsabout 4 servings
