Crab Cakes

Name: Crab Cakes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb lump crab meat, picked over for shells; 1/2 cup panko breadcrumbs; 1/4 cup mayonnaise; 1 large egg, beaten; 1 tbsp Dijon mustard; 1 tsp Worcestershire sauce; 1 tsp Old Bay seasoning; 2 tbsp finely diced red bell pepper; 2 tbsp chopped fresh parsley; 2 tbsp vegetable oil, for frying; 1 lemon, cut into wedges

4 servings20 min prep10 min cookMedium

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The Story Behind It

The Tale of Crab Cakes

Story updated September 18, 2026

Crab cakes have deep roots in Chesapeake Bay cooking, particularly Maryland, where blue crab has long been abundant. The dish developed among colonial and later American cooks as a way to showcase fresh-picked crabmeat with minimal filler.

Ingredients

Scale:· 4 servings

1 lb lump crab meat, picked over for shells
1/2 cup panko breadcrumbs
1/4 cup mayonnaise
1 large egg, beaten
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
2 tbsp finely diced red bell pepper
2 tbsp chopped fresh parsley
2 tbsp vegetable oil, for frying
1 lemon, cut into wedges

Instructions

1In a large bowl, gently combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, bell pepper, and parsley.
2Fold in the crab meat and panko breadcrumbs carefully, trying not to break up the crab lumps too much.
3Shape the mixture into 8 patties and place on a plate, then refrigerate for 15 to 20 minutes to help them hold together.
4Heat the vegetable oil in a large skillet over medium heat.
5Cook the crab cakes for 4 to 5 minutes per side, until golden brown and heated through.
6Serve warm with lemon wedges.

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