Classic Crab Cake

One of the nicest appetizers to serve guests at a celebratory dinner is the classic crab cake.

In addition to being delicious and starting a dinner on a high note, they are super easy to make from scratch.


Classic Crab Cakes

Classic Crab Cakes

  • 16 Oz Crabmeat, Fresh or Pasteurized
  • 1 Large Egg
  • 1/4 Cup Mayonnaise
  • 1 1/2 Tsp Dijon Mustard
  • 1 1/2 Tsp Old Bay Seasoning
  • 1 Tsp Fresh Lemon Juice
  • 1/2 Tsp Worcestershire Sauce
  • 3/4 Cup Plain Breadcrumbs
  • 2 Tbs Unsalted Butter
  • 1 Tbs Olive Oil


  1. Drain the crabmeat, and pick through for shells if necessary.
  2. Put the crab in medium mixing bowl and set aside.
  3. In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 teaspoon salt.
  4. Scrape the mixture over the crab and mix gently until well combined.
  5. Gently break up the lumps with your fingers, but do not over mix.
  6. Sprinkle the breadcrumbs over the mixture, and mix them in thoroughly but gently. (Try not to turn the mixture into a solid mass - it should still be somewhat loose.)
  7. Cover with plastic wrap and refrigerate for 1 to 3 hours.
  8. Shape the crab mixture into 8 cakes about 1 inch thick.
  9. In a 12-inch nonstick skillet, heat the butter with the olive oil over medium meat.
  10. When the butter is frothy, add the cakes to the pan (8 should fit comfortably).
  11. Cook until dark golden brown on the underside, about 4 minutes.
  12. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes.

Tip: If you cut the recipe in half, go ahead and make the egg mixture at the full amount. Then pour into a measuring glass, and only add half to the crab mixture. It's a lot easier than trying to half the tiny ingredients.