Ingredients:

  • 1 pound (450g) fresh crab meat, picked clean of shells
  • 1/2 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 1/4 cup finely chopped red bell pepper
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning (or seafood seasoning of your choice)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter or oil for frying
  • Lemon wedges, for serving
  • Tartar sauce or remoulade sauce, for serving (optional)





  • Instructions:

    1. In a large mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, red bell pepper, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, onion powder, salt, and black pepper. Gently mix everything together until well combined.

    2. Shape the mixture into 8 equal-sized crab cakes, about 3 inches in diameter. Place them on a plate or baking sheet lined with parchment paper. Refrigerate for about 30 minutes to help them firm up.

      1. Heat the butter or oil in a large skillet over medium heat. Once the skillet is hot, carefully add the crab cakes, working in batches if necessary to avoid overcrowding the pan. Cook the crab cakes for about 3-4 minutes on each side, or until they are golden brown and crispy. Use a spatula to carefully flip them.

      2. Once cooked, transfer the crab cakes to a serving platter lined with paper towels to absorb any excess oil.

      3. Serve the crab cakes warm with lemon wedges on the side. You can also accompany them with tartar sauce or remoulade sauce for dipping if desired.

      Enjoy your homemade crab cakes as a delightful appetizer or main course. They pair well with a fresh salad or some crispy fries.