Crab cake

Ingredients

• 150 gpanko breadcrumbs or ordinary breadcrumbs
• 1 tablespoonchopped flat-leaf parsley
• 3 tablespoonsfinely chopped spring onions
• 2 tablespoonsmayonnaise
• 1 teaspoonfreshly squeezed lemon juice
• 1 teaspoonhot mustard
• ½ teaspoonOld Bay seasoning
• ½ teaspoonWorcestershire sauce
• ⅛ teaspoonsalt
• ¼ teaspoonground red pepper
• 1 largeegg, lightly beaten
• 250 glump crab meat
• 2 tablespoonsneutral oil or olive oil
• 1lemon, cut into wedges

Instructions

1. 1

   Mix the base

   In a mixing bowl, vigorously combine 100 g 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 fold with a spatula until combined, taking care not to break up the lumps too much.

3. 3

   Prepare coating

   Tip the remaining panko or breadcrumbs into a shallow dish.

4. 4

   Shape the cakes

   With wet hands, shape the crab mixture into 4 equal balls.

5. 5

   Coat in crumbs

   Roll each ball in the panko to coat it.

6. 6

   Flatten gently

   Press the balls gently into 4 patties, each about 10 cm 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 the patties

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

9. 9

   Serve with lemon

   Serve the crab cakes with lemon wedges.

What are crab cakes?

Crab cakes are patties of crab meat mixed with binders and seasonings, then cooked until browned. They are popular in the United States, especially in coastal cooking where crab is a familiar ingredient.

This version uses mayonnaise, egg and panko to hold the crab together, with mustard, Worcestershire sauce and Old Bay for savoury flavour. A crisp crumb coating and lemon wedges finish the cakes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 315 calories, 17g protein, 36g carbs, 12g fat.

The panko supplies most of the carbohydrates, while the oil and mayonnaise contribute much of the fat; crab and egg provide the protein. Serve one cake with vegetables or salad to round out the plate without adding another crumb-heavy side.

Why panko works

Inside: panko is mixed into the crab mixture to help bind it while leaving room for the crab’s texture to show through. Ordinary breadcrumbs can be used in its place.

Outside: the remaining crumbs form a coating around each patty. Keep the coating layer even so the cakes brown uniformly in the pan.

Handle the crab gently

Crab meat: fold it into the seasoned mixture with a spatula rather than stirring hard. This helps preserve the larger pieces and keeps the cakes from becoming pasty.

Shaping: wet hands make the mixture easier to handle. Form four even balls, coat them, then flatten gently into patties about 10 cm across.

Get a golden crust

Pan heat: warm the oil over a medium-high heat before adding the patties. The pan should be hot enough to brown the coating as the cakes cook.

Doneness: cook each side for 3 minutes, looking for a golden surface. Turn carefully so the patties stay intact.

Seasoning and balance

Seasoning: Old Bay, hot mustard, Worcestershire sauce and red pepper bring savoury, sharp and gently spicy notes. The lemon juice in the mixture adds a little brightness.

Finish: serve with lemon wedges so everyone can add a fresh squeeze at the table. A crisp salad or simple vegetables make a good accompaniment.

Keep the portions even

The recipe makes four patties, so divide the mixture evenly before coating and flattening. Similar-sized cakes are easier to cook for the same length of time.

Use a broad spatula when turning them, and avoid pressing down on the patties in the pan; that can squeeze out moisture and loosen the crust.

Recipe notes & tips

• Drain the crab well so excess liquid does not soften the mixture.
• Use wet hands to shape the patties with less sticking.
• Keep the crab pieces as large as possible while folding the mixture together.
• Measure out four equal portions before coating for more even cooking.
• Let the pan heat before adding the patties to help the coating brown.

Variations

• Use ordinary breadcrumbs: Swap them for panko in both the mixture and coating.
• Add more herbs: Stir a little extra chopped parsley into the mixture.
• Adjust the heat: Reduce or increase the ground red pepper to suit your preference.
• Try olive oil: Use it instead of neutral oil for frying.
• Serve with salad: Add crisp leaves and a simple dressing alongside the cakes.

Common mistakes to avoid

• Overmixing the crab: Fold gently with a spatula so the lumps stay intact.
• Skipping the wet hands: Dampen your hands before shaping to prevent sticking.
• Making uneven patties: Divide the mixture into four equal balls before flattening.
• Using a cool pan: Heat the oil over medium-high before adding the cakes so they can brown.
• Turning too roughly: Use a broad spatula and flip each cake carefully to keep it together.

How to store

Refrigerate leftover crab cakes in an airtight container and eat within 2 days. Reheat in a frying pan over a moderate heat until hot throughout; the coating may soften slightly after storage.

Frequently asked questions