The Best Crab Cakes

Ingredients

• 3 tablespoonsgrated Parmesan cheese
• 3 tablespoonsmayonnaise
• 2 tablespoonsgreen onions, green parts only, minced
• 3 tablespoonspanko breadcrumbs
• 1 tablespoonfresh basil, minced, or lemon basil
• 1 teaspoonOld Bay seasoning
• 1 largeegg
• 454 g (1 pound)lump crabmeat, checked for shells but not washed
• As neededolive oil, for cooking
• To tasteremoulade sauce or tartar sauce, chives for topping, and lemon wedges for serving

Instructions

1. 1

   Prepare the herbs

   Finely dice the green onions and fresh basil leaves.

2. 2

   Mix the sauce

   In a mixing bowl, combine the egg, Parmesan, panko, mayonnaise, Old Bay seasoning, green onions and basil.

3. 3

   Fold in crab

   When the mixture is thoroughly combined, add the crabmeat and toss gently to bring it together.

4. 4

   Shape the cakes

   Line a baking sheet with parchment or wax paper and form the crab mixture into several small, round patties.

5. 5

   Chill the patties

   Arrange the patties on the lined baking sheet and freeze for 30 minutes to firm them up.

6. 6

   Heat the oil

   Set a skillet over medium heat with a few tablespoons of olive oil, then take the crab cakes out of the freezer.

7. 7

   Cook in batches

   Place the crab cakes in the hot skillet, about 2.5 cm (1 inch) apart so they cook evenly. Cook in two or three batches, depending on the size of your skillet.

8. 8

   Brown both sides

   Cook each cake for about 3–4 minutes per side, until golden brown.

9. 9

   Refresh the oil

   Add more oil to the skillet after cooking each batch.

10. 10

    Drain and serve

    Set the cooked crab cakes on a paper-towel-lined plate to absorb excess oil, then transfer them to a serving plate. Serve with remoulade or tartar sauce, chives and lemon wedges for squeezing.

What are crab cakes?

Crab cakes are seasoned patties of crabmeat, commonly served as a starter or main course in American cooking. This version brings together lump crab, Old Bay, basil and Parmesan, with panko helping the mixture hold its shape.

The recipe keeps the crabmeat in the spotlight: it is folded in gently rather than mashed, then the patties are chilled before frying.

Nutrition and macros by portion

The nutrition label shows one serving as written: 143 calories, 15g protein, 4g carbs, 7g fat.

The crabmeat provides most of the protein, while panko contributes carbohydrates and the mayonnaise and cooking oil supply much of the fat. Pair a serving with vegetables or salad to round out the plate.

The ingredients that hold them together

Lump crabmeat: Check it for shell fragments, but do not wash it; rinsing can remove flavour and add unwanted moisture.

Binder: Egg, mayonnaise, Parmesan and panko help the patties come together without needing to break up the crab.

Seasoning: Old Bay, green onion and basil add savoury, aromatic notes. Use only the green portions of the onions as specified.

Why the patties need chilling

Firming the shaped cakes in the freezer for 30 minutes helps them stay intact as they are moved into the skillet. Line the baking sheet first so the patties are easier to lift and handle.

Keep the crab mixture gently mixed and shape the cakes without compressing them too heavily; the method is designed to leave the crab in distinct pieces.

Getting a golden crust

Pan heat: Use medium heat and add the cakes only once the oil is hot. Leave about 2.5 cm (1 inch) between them so they cook evenly.

Batch size: The recipe allows for two or three batches, depending on the skillet. Add more oil after each batch as directed.

When they are ready

Cook the cakes for about 3–4 minutes on each side, looking for a golden-brown surface. Turn them carefully to help keep the patties whole.

Let excess oil drain briefly on a paper-towel-lined plate before moving the cakes to a serving plate.

How to serve them

Offer remoulade or tartar sauce alongside the crab cakes, with chives on top and lemon wedges for squeezing. The bright lemon and tangy sauce complement the savoury crust.

For a fuller meal, serve them with a green salad or vegetables; for a starter, arrange them on a platter with the sauces for sharing.

Recipe notes & tips

• Check the crabmeat carefully for shell fragments before mixing.
• Use the green portions of the onions and dice them finely for an even mix.
• Fold the crabmeat in gently so the lumps remain intact.
• Chill the shaped patties for the full 30 minutes to firm them before frying.
• Leave space between the cakes and cook in batches rather than crowding the skillet.
• Add fresh oil to the skillet after each batch, as directed.

Variations

• Lemon basil: Use lemon basil in place of regular fresh basil.
• Sauce choice: Serve the cakes with either remoulade or tartar sauce.
• Extra lemon: Offer additional lemon wedges at the table for a brighter finish.
• Herb topping: Scatter chives over the cakes just before serving.

Common mistakes to avoid

• Washing the crab: Do not rinse it; check for shells and leave the meat undiluted.
• Overmixing: Toss the crab in gently so the lump pieces do not break down.
• Skipping the chill: Freeze the shaped cakes for 30 minutes so they firm up before cooking.
• Crowding the skillet: Keep cakes about 2.5 cm (1 inch) apart and cook in two or three batches.
• Turning too soon: Let each side cook for about 3–4 minutes, until golden brown, before turning.
• Forgetting fresh oil: Add extra olive oil to the skillet after each batch.

How to store

Refrigerate leftover crab cakes in a covered container and use within 2 days. Reheat in a skillet over medium heat until hot throughout, turning carefully to preserve their shape.

Frequently asked questions