Ingredients You’ll Need:
For the Crab Cakes:
- 1 lb lump crab meat (fresh or canned, but drained and picked over for shells)
- ½ cup mayonnaise
- 1 large egg
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- ½ tsp lemon juice
- ¼ tsp hot sauce (optional for heat)
- ½ cup finely chopped celery
- ½ cup finely chopped red bell pepper
- 2 tbsp green onions, finely sliced
- ¾ cup breadcrumbs (panko for more texture or fine for a smoother texture)
- Salt and black pepper to taste
- 2 tbsp chopped parsley (optional for freshness)
For Cooking:
- 3–4 tbsp vegetable oil or butter, for frying
- Step-by-Step Method to Make the Crab Cakes
- Step 1: Prepare the Crab Mixture
- In a large mixing bowl, combine:
- Mayonnaise
- Egg
- Dijon mustard
- Worcestershire sauce
- Old Bay seasoning
- Lemon juice
- Hot sauce (if using)
- Whisk everythng together until smooth. This forms the creamy base that binds the cakes together.
Step 2: Add the Vegetables
Stir in the finely chopped celery, red bell pepper, and green onions. These give the crab cakes their signature crunch and brightness.
Step 3: Fold in the Crab Meat
Gently add the lump crab meat to the bowl. Use a spatula or your hands to fold it into the mixture. Be careful not to break up the crab chunks too much — large pieces give the crab cakes that authentic restaurant-style texture.
