Crab Cakes
These classic Crab Cakes are rich, flavorful, and loaded with tender lump crabmeat. Gently mixed with sautéed vegetables, herbs, and spices, they’re broiled until golden and served with your favorite sauces. Perfect as a main dish or made smaller for elegant appetizers.
Ingredients
3 tablespoons butter
1/3 cup red bell pepper, diced
1/3 cup celery, diced
1/3 cup yellow onion, diced
1/2 cup dried breadcrumbs
1/4 cup scallions, minced
1/4 cup mayonnaise
1 egg
2 tablespoons minced fresh parsley
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
2 teaspoons Old Bay Seasoning
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Tabasco sauce
1 lb lump crabmeat (checked for shells)
Instructions
Step 1: Sauté the Vegetables
In a skillet, melt the butter over medium heat.
Add red pepper, celery, and onion. Sauté for about 5 minutes, or until tender.
Remove from heat and let cool slightly.
Step 2: Prepare the Mixture
In a large bowl, combine breadcrumbs, scallions, mayonnaise, egg, parsley, Worcestershire sauce, lemon juice, Old Bay Seasoning, dry mustard, salt, pepper, and Tabasco.
Add the cooled sautéed vegetables and mix until combined.
Step 3: Add the Crabmeat
Gently fold in the lump crabmeat with your fingers to preserve large chunks.
Do not overmix.
Step 4: Form and Chill
Shape the mixture into crab cakes of your desired size.
Place on a tray, cover, and refrigerate for at least 1 hour (or overnight).
Step 5: Broil the Crab Cakes
Preheat the broiler.
Place the crab cakes on a greased or foil-lined baking sheet.
Broil for 3–4 minutes per side, or until golden brown and heated through.
Use a spatula and your hand for flipping carefully to prevent breaking.
Step 6: Serve
Serve hot, garnished with parsley and lemon wedges.
Pair with cocktail sauce, tartar sauce, or remoulade.
Make smaller cakes for bite-sized party appetizers.
- Pro Tip
For extra flavor and a crispy finish, brush the tops of the crab cakes with a little melted butter before broiling.
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