Lump Crab Cake Recipe

Ingredients

• 45 ml (3 tbsp)light mayonnaise
• 15 ml (1 tbsp)Dijon mustard
• 1 largeegg
• 10 ml (2 tsp)lemon juice
• 10 ml (2 tsp)hot sauce
• ¼ tspsalt
• 1½ tspOld Bay seasoning
• ½ tspbaking soda
• about 40 g (¼ cup), dicedred bell pepper
• 1, thinly slicedgreen onion
• 454 g (1 lb)lump or jumbo lump crab meat
• about 15 g (2 tbsp)panko breadcrumbs
• about 30 g (¼ cup)plain breadcrumbs
• 60 ml (¼ cup)olive oil, for frying
• 60 ml (¼ cup)light mayonnaise
• 10 ml (2 tsp)lemon juice
• 10 ml (2 tsp)Dijon mustard
• a pinch of eachsalt and pepper

Instructions

1. 1

   Mix the dressing

   In a large bowl, whisk together the first 45 ml of mayonnaise, 15 ml of Dijon mustard, the egg, 10 ml of lemon juice, hot sauce, salt, Old Bay and baking soda. Add the diced red pepper and sliced green onion, then fold them in with a spatula.

2. 2

   Fold in crab

   Add the crab meat, panko and plain breadcrumbs. Gently fold everything together with a spatula, taking care to keep the crab pieces as intact as possible.

3. 3

   Chill the cakes

   Shape the mixture into six crab cakes and place them on a baking sheet. Refrigerate for 25 minutes.

4. 4

   Fry until golden

   After chilling, heat a large non-stick frying pan over medium heat and add the olive oil. Fry the crab cakes for about 3–4 minutes per side, until golden brown and hot throughout. Serve straight away with the Dijon mayo.

5. 5

   Make Dijon mayo

   In a small bowl, stir together the remaining 60 ml of mayonnaise, 10 ml of lemon juice and 10 ml of Dijon mustard. Season to taste with salt and pepper.

What are crab cakes?

Crab cakes are a familiar American seafood dish, especially associated with the Chesapeake Bay region, where blue crab is plentiful. They combine crab meat with a small amount of binder and seasoning, then are shaped and cooked until browned.

Lump crab: The large pieces are the focus here, so the mixture is handled gently and uses only a modest amount of breadcrumbs. Old Bay, lemon, Dijon and hot sauce season the crab without masking its delicate flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 147 calories, 16g protein, 7g carbs, 6g fat.

The crab provides most of the protein, while the breadcrumbs and small amount of vegetables contribute carbohydrates. Mayonnaise and frying oil account for much of the fat. Serve a cake or two with salad or vegetables for a more balanced plate.

Why the mixture stays light

Binder: Egg and mayonnaise help the cakes hold together, while panko and plain breadcrumbs absorb some moisture. Keeping the crumbs measured helps the crab remain prominent rather than turning the cakes into bread-heavy patties.

Vegetables: Diced red pepper and thinly sliced green onion add colour and a little freshness. Cut them small so they distribute evenly and don't make the cakes harder to shape.

Handle the crab gently

Fold carefully: Use a spatula rather than stirring vigorously once the crab goes in. A light touch preserves the lump pieces and gives the finished cakes a more substantial texture.

Shape evenly: Divide the mixture into six cakes of similar size. This helps them cook at roughly the same rate in the pan.

Chilling helps them hold

Resting time: Refrigerate the formed cakes for 25 minutes before frying, as directed. This gives the mixture time to firm up, making the cakes easier to turn without breaking.

Pan heat: Use medium heat so the outside can turn golden while the centre heats through. If the oil smokes or the cakes colour too quickly, lower the heat.

Look for a golden crust

Colour: Fry for about 3–4 minutes per side, aiming for an even golden-brown surface. Turn carefully with a thin spatula so the cakes stay intact.

Centre: The recipe calls for the cakes to be hot throughout. If they brown before the centres are warm, reduce the heat and give them a little longer.

Serve with something fresh

Dijon mayo: The quick sauce echoes the mustard in the cakes and adds a creamy, tangy finish. Season it to taste with salt and pepper, then serve it alongside the cakes.

On the plate: Pair the crab cakes with a crisp green salad, slaw or steamed vegetables. A wedge of lemon is also an easy way to add brightness at the table.

Recipe notes & tips

• Drain the crab well if it seems wet before adding it to the mixture.
• Check the crab for any remaining shell before folding it in.
• Use a spatula to fold the mixture so the large crab pieces stay intact.
• Chill the cakes for the full 25 minutes to make them easier to handle.
• Fry in batches if needed, leaving room to turn each cake without crowding the pan.
• Mix the Dijon mayo while the shaped cakes chill to make serving quicker.

Variations

• More lemon: Add a little extra lemon juice to the sauce for a brighter finish.
• Milder heat: Reduce the hot sauce for a gentler flavour.
• Extra herbs: Fold in finely chopped parsley for a fresh, savoury note.
• Crispier coating: Press a light coating of extra breadcrumbs onto the outside before frying.
• Serve as sliders: Place the cooked cakes in small buns with lettuce and Dijon mayo.

Common mistakes to avoid

• Overmixing the crab: The lump pieces break apart; fold gently with a spatula.
• Skipping the chill: Soft cakes can be difficult to turn; refrigerate them for 25 minutes.
• Crowding the pan: The cakes are harder to handle evenly; fry in batches if necessary.
• Using high heat: The outsides may brown before the centres are hot; cook over medium heat.
• Turning too soon: The cakes may fall apart; let each side brown for about 3–4 minutes before turning carefully.

How to store

Refrigerate leftover cooked crab cakes in an airtight container for up to 3 days. Reheat in a frying pan over medium-low heat until hot throughout, turning carefully; the microwave may soften the crust.

Frequently asked questions