crab cake

Here’s a reliable, flavorful crab cake recipe that’s crispy on the outside and tender on the inside:

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Ingredients (makes 6–8 cakes)

• 1 lb (450 g) lump crab meat, shells removed

• 1/2 cup breadcrumbs (plus extra for coating, optional)

• 1/4 cup mayonnaise

• 1 large egg, beaten

• 1 tbsp Dijon mustard

• 1 tsp Worcestershire sauce

• 1 tsp Old Bay seasoning (or your favorite seafood seasoning)

• 1–2 tbsp chopped fresh parsley

• 1–2 green onions, finely chopped

• Salt and pepper to taste

• 2–3 tbsp butter or oil for frying

• Optional: lemon wedges and tartar sauce for serving

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Instructions

1. Prepare the crab mixture:

   • Gently combine crab meat, breadcrumbs, mayonnaise, egg, mustard, Worcestershire sauce, Old Bay, parsley, green onions, salt, and pepper in a bowl.

   • Avoid overmixing to keep the crab lumps intact.

2. Shape the crab cakes:

   • Form mixture into patties about 2–3 inches wide and 1 inch thick.

   • Optional: lightly coat each patty with extra breadcrumbs for a crispier exterior.

3. Chill (optional):

   • Refrigerate patties for 20–30 minutes to help them hold together while cooking.

4. Cook the crab cakes:

   • Heat butter or oil in a skillet over medium heat.

   • Fry patties 3–4 minutes per side until golden brown and heated through.

5. Serve:

   • Serve warm with lemon wedges, tartar sauce, or a light salad.

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Tips:

• Use lump crab meat for the best texture; avoid imitation crab.

• For baking instead of frying: bake at 375°F (190°C) for 12–15 minutes, flipping halfway.

• Add a little hot sauce or minced red pepper if you like a subtle kick.

I can also give you a restaurant-style golden crispy crab cake recipe with homemade aioli if you want a fancier version.

Do you want me to?