I have to admit, I feel pretty bad-ass now that I know how to make crab cakes. It’s a milestone like baking your first turkey. Drawing on the famous words of Chef Emeril Lagasse, “Oh yeah, babe!”
This recipe uses panko instead of the traditional breadcrumbs, which I really like. That said – serve these crab cakes as a meal OR make mini crab cakes as an appetizer, with a wasabi mayo drizzle on top. You’ll be a fancy, schmanzy home chef in no time!
These are super easy to make. The hardest part is flipping, which you do ever-so carefully. If I can make this, anyone can!
- 1 large egg
- 2 1/2 tablespoons mayonnaise
- 1 1/2 teaspoons mustard
- 1 teaspoon Old Bay seasoning
- 1 teaspoon A1 steak sauce or Worcestershire
- 1/4 teaspoon salt
- 1/4 cup celery, finely minced (1 stalk)
- 2 tablespoons fresh parsley, chopped
- 1 pound pump crab meat
- 1/2 cup panko
- Olive oil
- Line a large plate with aluminum foil.
- Combine the egg, mayo, mustard, Worcestershire (or A1), Old Bay, salt, celery and parsley in a large bowl and mix well.
- Add crab meat (be sure to check meat for any hard and sharp cartilage) and panko – gently fold together until combined (note: be careful not to tear apart the crab meat).
- Shape crab mixture into 6 crab cakes (about 1/2 cup each – I used a measuring cup to divide it up). Place crab cakes on foiled plate, cover with plastic wrap and refrigerate for 1 hour.
- On medium heat, coat a large pan with olive oil. Once oil is hot, carefully place the crab cakes in the pan and cook until golden brown (about 3-5 minutes per side).
- Take the foil off the plate and use the clean plate to serve your crab cakes.
- Serve immediately with a squeeze of lemon and your choice of condiment (we used Gold’s Wasabi Sauce with Ginger – YUM!).