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Close-up of a single golden crabcake with crispy crust and fresh parsley on top.

Simple Crabcakes Recipe

These homemade crabcakes are crispy on the outside and juicy inside. They use fresh lump crab meat, simple seasonings, and light breadcrumbs for the best flavor and texture. Ready in under 30 minutes, they’re perfect for a quick seafood dinner for four. Serve with lemon wedges and your favorite sauce — delicious and easy!
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 4
Course: dinner, lunch
Cuisine: American
Calories: 250
Ingredients Method

Ingredients
  

  • 1 pound 450g fresh lump crab meat
  • 1 egg beaten
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Old Bay seasoning or your favorite seafood seasoning
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • ½ cup panko breadcrumbs or crushed crackers
  • Salt and black pepper to taste
  • 2 tablespoons oil or butter for frying
  • Lemon wedges for serving

Method
 

  1. Check crab meat — pick out any shell pieces.
  2. Mix wet ingredients — in a bowl, stir together egg, mayo, mustard, Old Bay, lemon juice, and parsley.
  3. Add crab and breadcrumbs — fold in crab meat gently, then add breadcrumbs. Mix lightly so the crab stays chunky.
  4. Shape — form into 4–6 patties, about ½–1 inch thick.
  5. Chill — place patties in the fridge for 30 minutes to help them hold together.
  6. Cook — heat oil or butter in a skillet over medium heat. Fry crabcakes for 3–4 minutes per side until golden and hot inside.
  7. Serve — plate with lemon wedges and your favorite sauce.