Classic Crab Cakes

5 from 2 votes

This classic crab cakes recipe is guaranteed to be a family favorite. I make them for holidays or special occasions and they never last long.

Prep Time1

Cook Time20

Total Time1 18

Course: Main Course

Cuisine: American

Servings: crab cakes

Calories: 152kcal

16 ounces jumbo lump crab meat drain liquid
16 ounces lump crab meat drain liquid
½ cup mayonnaise
1 tablespoon lemon juice fresh squeezed
4 teaspoons Dijon mustard
2 medium eggs
3-4 shakes Worcestershire sauce
2-3 teaspoons dried parsley
1 teaspoon kosher salt use less if you're using table salt, roughly a ½ teaspoon
¾ teaspoon garlic powder
½ teaspoon onion powder
few turns cracked black pepper
1½ - 1¾ cups fresh breadcrumbs or 1 - 1¼ cup panko breadcrumbs

Remove the crust from 8-10 slices of white bread. Buzz the bread in a food processor to form fresh breadcrumbs. You’ll need 1½ -1¾ cups total. Set aside.
If you're using panko breadcrumbs instead you'll need 1 - 1¼ cups.
In a large mixing bowl combine, mayonnaise, Dijon mustard, Worcestershire sauce, fresh squeezed lemon juice, egg, kosher salt, cracked black pepper, onion powder, garlic powder, and dried parsley. Whisk well.
Add the drained crab meat, (option to add a touch of the crab juice if you like a stronger crab flavor) and gently fold everything together trying to not break the jumbo lump crab meat.
Next, gently fold in the breadcrumbs. Cover and refrigerate for a minimum of 30 minutes.

Form the patties. Heat an 11-inch nonstick skillet over medium / low heat. Add butter. One hot, begin pan frying the crab cakes. Cook for 3-5 minutes per side. If they get too brown, reduce the heat to medium / low. Larger crab cakes may require more cooking time.

Preheat the oven to 400 degrees. Spray a baking tray with nonstick cooking spray. Form the patties.
Add the crab cakes to the tray and bake for 13-15 minutes. Larger crab cakes may require more time.
You want the internal temperature to reach 160 degrees Fahrenheit to ensure doneness. Option to flip halfway to prevent the any one side from getting too brown.

Store any leftovers in an airtight container in the refrigerator for up to four days. Reheat in a hot pan on the stove or in the microwave.

Option to freeze your cooked or uncooked crab cakes as well. It’s better to freeze uncooked crab cakes as they will last longer.