Crab Cake

Ingredients

• 142 g (5 oz)panko or breadcrumbs
• 1 tablespoonchopped parsley
• 3 tablespoonsfinely chopped spring onions
• 2 tablespoonsmayonnaise
• 1 teaspoonfreshly squeezed lemon juice
• 1 teaspoonhot mustard
• 1/2 teaspoonOld Bay seasoning
• 1/2 teaspoonWorcestershire sauce
• 1/8 teaspoonsalt
• 1/4 teaspoonground red pepper
• 1 largeegg, slightly beaten
• 227 g (1/2 lb)crabmeat pieces
• 2 tablespoonsvegetable oil or olive oil
• 1lemon, quartered

Instructions

1. 1

   Mix the binder

   In a bowl, vigorously mix 85 g (3 oz) of the panko or breadcrumbs with all the other ingredients except the crab, oil and lemon.

2. 2

   Fold in crab

   Add the crab and gently stir with a spatula until it is evenly incorporated.

3. 3

   Prepare coating

   Spread the remaining panko or breadcrumbs in a shallow dish.

4. 4

   Shape the mixture

   Wet your hands and shape the crab mixture into 4 equal-sized balls.

5. 5

   Coat the cakes

   Roll each ball in the panko to coat.

6. 6

   Flatten patties

   Gently flatten the balls into 4 patties, each about 10 cm (4 inches) in diameter.

7. 7

   Heat the oil

   Warm the oil in a large non-stick frying pan over a medium-high heat.

8. 8

   Fry until golden

   Add the patties and cook for 3 minutes on each side, or until golden brown.

9. 9

   Serve with lemon

   Serve the crab cakes with the lemon wedges.

What is a crab cake?

Crab cakes are an American seafood dish made by binding crabmeat with seasonings and a mixture such as egg and breadcrumbs, then shaping and cooking it. This version uses mustard, Worcestershire sauce and Old Bay seasoning for a savoury, gently spiced flavour.

A panko coating gives the outside a crisp finish while the crab remains the main ingredient. Lemon wedges add a fresh, sharp contrast at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 15g protein, 26g carbs, 14g fat.

The panko supplies most of the carbohydrates, while the crab and egg contribute protein. Mayonnaise and frying oil account for much of the fat; serve with salad or vegetables to add freshness and balance the plate.

Choosing the ingredients

Crabmeat: Use pieces of crab and check them for any remaining shell before mixing. Stir gently so the pieces stay intact rather than breaking down into a paste.

Panko: Some goes into the mixture and the rest forms the outer coating. The recipe lists 142 g in total; the method specifies 85 g (3 oz) for the binder and uses the remainder for coating.

Seasonings: Parsley and spring onions bring a fresh note, while hot mustard, Worcestershire sauce and Old Bay add savoury depth. The lemon is served alongside rather than mixed into the patties.

Mixing without breaking up the crab

First mix the binder ingredients thoroughly, then add the crab and fold it in gently with a spatula. This helps distribute the seasoning while keeping some distinct pieces of crab in each cake.

Wet hands make the mixture easier to shape. Handle the balls and patties gently so they hold together without being compacted too firmly.

Getting an even coating

Use a shallow dish so each ball can be rolled through the remaining panko. Once coated, flatten the balls gently into patties about 10 cm (4 inches) across.

Aim for patties of similar thickness so they cook at a similar rate. If a patty cracks while shaping, press the edges back together before frying.

Frying to a golden finish

Heat the oil in a large non-stick pan over a medium-high heat before adding the patties. The pan should be hot enough to begin browning the coating, but not so hot that it darkens before the cakes have warmed through.

Cook for 3 minutes per side, as directed, and look for a golden-brown crust. Turn the patties carefully to help them stay intact.

Serving ideas

Serve the crab cakes straight from the pan with the quartered lemon, squeezing it over the top just before eating. A green salad or simply cooked vegetables make a fresh accompaniment.

For a more substantial plate, add potatoes or another side that suits a crisp, savoury main. Keep additional sauces on the side so the coating stays crisp.

Recipe notes & tips

• Check the crabmeat for shell fragments before adding it to the bowl.
• Wet your hands before shaping to make the mixture easier to handle.
• Fold the crab in gently so the pieces remain recognisable.
• Shape the patties to a similar thickness for more even cooking.
• Use a non-stick pan and turn the cakes carefully to help keep them whole.
• Serve soon after frying for the crispest coating.

Variations

• Add fresh herbs: Mix in a little extra parsley for a greener, more herbal flavour.
• Adjust the heat: Reduce the ground red pepper for a milder cake.
• Use breadcrumbs: Replace the panko with breadcrumbs as the recipe allows.
• Choose olive oil: Use olive oil instead of vegetable oil for frying.
• Add a sauce: Serve with a simple mayonnaise-based sauce on the side.

Common mistakes to avoid

• Breaking up the crab: Fold it in gently with a spatula rather than mixing vigorously.
• Uneven patties: Shape all four to a similar size and thickness so they cook at the same rate.
• Loose coating: Roll each ball thoroughly in the panko before flattening it.
• Overheating the pan: Keep the heat at medium-high and watch for a golden crust rather than very dark crumbs.
• Rough turning: Use a careful turn so the patties do not break apart.

How to store

Refrigerate leftover crab cakes in a covered container and eat within 2 days. Reheat in a frying pan over a moderate heat until hot throughout; this helps restore some crispness to the coating.

Frequently asked questions