Crab cake

Ingredients

• 150 gpanko or breadcrumbs
• 1 tablespoonchopped 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 gcrab meat pieces
• 2 tablespoonsvegetable oil or olive oil
• 1lemon, cut into wedges

Instructions

1. 1

   Mix the seasoning

   In a bowl, vigorously mix 90 g of the panko or breadcrumbs with the parsley, spring onions, mayonnaise, lemon juice, mustard, Old Bay, Worcestershire sauce, salt, pepper and beaten egg. Leave out the crab, oil and lemon wedges.

2. 2

   Fold in crab

   Add the crab and gently fold it through with a spatula until the mixture is combined.

3. 3

   Set out crumbs

   Spread the remaining panko or breadcrumbs on a shallow plate.

4. 4

   Shape the cakes

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

5. 5

   Coat in crumbs

   Roll each ball in the breadcrumbs to coat it.

6. 6

   Flatten the cakes

   Gently press the balls 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 until golden

   Add the crab cakes 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 a popular American dish made by binding crab meat with ingredients such as breadcrumbs, egg and mayonnaise, then shaping and cooking the mixture. They are often pan-fried, baked, grilled or sautéed.

This version keeps the crab in pieces and uses a seasoned panko mixture for both binding and coating. A brief pan-fry gives the outside colour while the centre stays tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 18g protein, 29g carbs, 14g fat.

The breadcrumbs provide most of the carbohydrate, while the crab and egg contribute protein. Mayonnaise and the frying oil account for much of the fat; serve a crab cake with vegetables or salad to add freshness and balance the plate.

Choosing the crumbs

Panko: these coarse Japanese-style breadcrumbs make a light, crisp outer layer. Regular breadcrumbs work too, though their finer texture can give a more compact coating.

Keep back 60 g of the 150 g for coating the patties; the other 90 g goes into the crab mixture. Mixing the crumbs in first helps the cakes hold together.

Handle the crab gently

Fold: stir the crab in gently once the seasoned mixture is ready. This helps preserve the pieces rather than breaking them down into a paste.

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

Getting the texture right

The mixture should hold together when shaped, but avoid compacting the patties hard; a light touch helps keep them tender. If the crab is very wet, handle the mixture carefully so the cakes stay intact.

Look for a golden crumb coating after about 3 minutes on each side. Use a broad spatula to turn the cakes gently.

Pan-frying without crowding

Heat the oil in a large non-stick pan over medium-high heat before adding the patties. They should have room to brown rather than sit tightly packed.

Cook for 3 minutes per side as directed, checking for a golden exterior. If your pan is too small, cook in batches and avoid disturbing the cakes while the first side browns.

Serving ideas

Lemon wedges are the suggested accompaniment and add a fresh, sharp finish. Squeeze them over the cakes just before eating.

For a fuller plate, serve with a green salad or steamed vegetables and a simple potato side. Keep richer sauces modest so the crab remains the focus.

Recipe notes & tips

• Measure out 90 g of the breadcrumbs for the mixture and reserve the remaining 60 g for coating.
• Wet your hands before shaping to reduce sticking.
• Fold in the crab rather than stirring vigorously so the pieces remain intact.
• Let the oil heat before adding the patties to help the coating brown.
• Turn the cakes carefully with a broad spatula to help them stay whole.
• Serve promptly with lemon wedges while the coating is crisp.

Variations

• Use regular breadcrumbs: swap them for panko if that is what you have available.
• Add extra herbs: mix a little more chopped parsley into the seasoned crumbs.
• Adjust the heat: use less ground red pepper for a milder cake.
• Try olive oil: choose it instead of vegetable oil for frying.
• Make smaller cakes: shape the mixture into smaller patties and keep an eye on them as they cook.

Common mistakes to avoid

• Mixing in all the crumbs: reserve 60 g for the coating, as the method directs.
• Breaking up the crab: fold it in gently so the pieces remain distinct.
• Dry hands while shaping: wet them first to make the mixture easier to handle.
• Crowding the pan: cook in batches if needed so the patties have room to brown.
• Turning too soon or roughly: allow the first side to brown and use a broad spatula to flip gently.

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