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Crab Cakes

These crispy crab cakes are a seafood lover's dream. The cakes are packed with fresh crab meat, and are perfectly seasoned with a blend of spices. Serve them as a main dish, or as a tasty appetizer at your next gathering.

Tasty Team
96% would make again

Under 30 minutes

Crab Cakes

Under 30 minutes


for 6 servings

  • 1 small shallot, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 egg
  • 2 tablespoons mayonnaise
  • 2 teaspoons dijon mustard
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon worcestershire sauce
  • 1 pinch cayenne pepper, optional
  • 1 lb fresh lump crab meat (455 g), picked over
  • fine sea salt
  • freshly ground black pepper
  • 1 cup panko breadcrumbs (50 g)
  • 2 tablespoons all purpose flour, for dusing
  • 2 tablespoons unsalted butter
  • tartar sauce, recipe follows
  • lemon wedge

Nutrition Info

  • Calories 252
  • Fat 9g
  • Carbs 16g
  • Fiber 0g
  • Sugar 1g
  • Protein 23g

Estimated values based on one serving size.


  1. In a large bowl, whisk together the shallot, parsley, chives, egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and cayenne if using.
  2. Add the crabmeat, season with salt and pepper and stir to combine.
  3. Add the breadcrumbs and mix just to combine.
  4. Form into 6 equal patties and place on a plate. Chill in the refrigerator for at least 15 minutes, up to 1 hour.
  5. Coat the cakes lightly with flour, and shake off any excess.
  6. In a large skillet set over medium heat, melt the butter.
  7. Fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain slightly.
  8. Serve warm with tartar sauce and lemon wedges.
  9. Enjoy!
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Crab Cakes