Speedy Crab Cakes Recipe

There’s something undeniably magical about whipping up a batch of homemade crab cakes that brings me so much joy—especially when those golden, crispy edges start sizzling in the pan. It feels like a little coastal escape in my own kitchen, complete with a sea breeze and a laid-back vibe.

If you want a fast, delicious meal, Speedy Crab Cakes deliver. They are loaded with lump crabmeat and a bit of Dijon mustard for a zesty flavor.

The panko breadcrumbs add crispness; the Worcestershire sauce deepens the flavor, and a squeeze of fresh lemon juice makes the whole thing sing. These are so easy to make, and so good, you must try them.

Ingredients

• Fresh Lump Crabmeat: Rich in protein, low in fat, offers essential omega-3 fatty acids.
• Mayonnaise: Adds creaminess, provides moisture, contains healthy fats from oil and eggs.
• Dijon Mustard: Lends tangy and sharp flavor, low in calories, enhances taste complexity.
• Panko Breadcrumbs: Provides a light, crispy texture, absorbs moisture, offers subtle crispiness.
• Fresh Lemon Juice: Adds freshness and acidity, packed with vitamin C, balances flavors.

Ingredient Quantities

• 1 pound fresh lump crabmeat, picked over for shells
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1 large egg, lightly beaten
• 1/2 cup panko breadcrumbs
• 1 tablespoon chopped fresh parsley
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• Lemon wedges, for serving

How to Make this

1. In a big bowl, blend together the following: mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, and lemon juice. Mix well.

2. Incorporate the salt, black pepper, and slightly beaten egg into the combination; stir until everything is well mixed.

3. Carefully mix in the crabmeat, maintaining the chunks. Then mix in the panko breadcrumbs and chopped parsley.

4. Form the mixture into 8 patties, being careful to hold them together gently and not compacting them too much.

5. Put the crab cakes that have been formed on a baking sheet or a plate, then cover and refrigerate for at least 15-30 minutes so that they are firm when it is time to cook them.

6. In a big frying pan, warm 1 tablespoon of butter and 1 tablespoon of vegetable oil over medium-high heat.

7. Once the oil is shimmering and the butter has melted, add 4 crab cakes to the skillet (or fewer if there’s limited space in the skillet).

8. Prepare the crab cakes by cooking them on each side for 3-4 minutes, until they have taken on a golden brown color and are crispy to the touch. Then remove them from the heat and set them aside, waiting to be devoured, on a plate lined with paper towels. These will be the crab cakes that you are quite confident will someday win an award.

9. Add the rest of the butter and oil to the skillet and do the same with the rest of the crab cakes.

10. Warm the crab cakes and serve them with fresh lemon wedges on the side for squeezing.

Equipment Needed

1. Large mixing bowl
2. Whisk or mixing spoon
3. Measuring cups and spoons
4. Baking sheet or plate
5. Plastic wrap or foil (for covering)
6. Large frying pan or skillet
7. Spatula
8. Plate lined with paper towels

FAQ

• Can I use canned crabmeat instead of fresh?Certainly, one can utilize canned crabmeat; however, for optimal taste and texture, the recommendation is to use fresh crabmeat.
• Can I prepare the mixture ahead of time?Indeed, the crab cake mixture can be made a day ahead of time and kept in the refrigerator until you’re ready to pan-fry the crab cakes.
• Can I bake these instead of frying?Indeed, bake them at 400°F (200°C) for approximately 12-15 minutes, turning them over halfway through, until they are a golden brown.
• What can I use instead of panko breadcrumbs?Regular breadcrumbs can be used. However, panko provides a lighter, crispier texture.
• How do I prevent the crab cakes from falling apart?Make sure the blend is very cold before you mold it into shapes and cook the cakes, and be gentile in your handling of them when it comes time to flip.
• Can these be frozen for later use?Indeed, mold the crab cakes, set them on a baking sheet, put them in the freezer, then shift them to a zip-top bag. You can cook them straight from the freezer, only now you’ll be adding a few extra minutes to the cooking time.
• What can I serve with the crab cakes?Accompany them with a straightforward salad, sauce with capers and pickles, or a piquant mayonnaise, with extra lemon for squeezing—and maybe some hot sauce, if that’s your jam.

Speedy Crab Cakes Recipe Substitutions and Variations

1/4 cup Greek yogurt instead of mayonnaise
1 tablespoon stone-ground mustard instead of Dijon mustard
1 teaspoon soy sauce to replace Worcestershire sauce
1 tsp sriracha or another favorite hot sauce
1/2 cup crushed saltine crackers or cornflakes in place of panko breadcrumbs
1 tablespoon dried parsley, if fresh is not available
2 tbsp. olive oil for vegetable oil

Pro Tips

1. Chill the Mixture: After forming the crab cake patties, ensure you chill them in the fridge for the full 30 minutes (or even up to an hour if you have the time). This helps them maintain their shape better while cooking, so they don’t fall apart in the pan.