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Authentic crab cakes

One of the best ways to enjoy the fresh taste of the sea is by whipping up a batch of authentic crab cakes. These savoury patties are packed with delicious crab and fried to golden perfection, then topped off with a lemon and caper sauce that will leave your taste buds happy.

crab cakes

Authentic crab cakes

Serving size 6–8


  • 3 cups (1 pound) fresh, cooked crabmeat
  • 1/3 cup panko bread crumbs
  • 3 scallions, finely chopped
  • 2 tablespoons chopped Italian parsley
  • 1/4 cup mayonnaise
  • 1 large egg, slightly beaten
  • 2 teaspoons grainy Dijon mustard
  • 2–3 drops Louisiana-style hot sauce
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • Kosher salt and freshly ground pepper
  • 1/4 cup flour for dusting
  • 1/2 cup vegetable oil for frying
  • Lemon wedges


  1. Drain any liquid from the crabmeat. Pick through and remove all pieces of shell or cartilage.
  2. Add the crabmeat, bread crumbs, scallions and parsley to a large bowl.
  3. In a small bowl, whisk together the mayonnaise, egg, Dijon, hot sauce and Worcestershire sauce.
  4. Pour the wet mixture into the crab mixture, and mix gently until combined.
  5. Use your hands to shape the mixture into crab cakes.
  6. Dust the crab cakes with flour, and refrigerate them for 1 hour before frying.
  7. Heat the vegetable oil in a large skillet over medium heat. Carefully add the crab cakes (in batches, if necessary), and cook for approximately 3–5 minutes on each side or until they’re golden brown.
  8. Serve with rémoulade sauce and a wedge of fresh lemon.
When formed into small patties, crab cakes make a tasty appetizer, while larger crab cakes are wonderful as a main course when served over salad greens or with a side of potatoes or rice.


Another way to enjoy your crab cakes is to pop one into a bun and then add lettuce, tomato and a dollop of rémoulade. There you have it — a perfect crab burger! Yum!

Check out more nutritious seafood dinner recipes >>

Lemon and caper rémoulade sauce

Serving size 1 cup


  • 1 cup good-quality mayonnaise
  • 1 tablespoon fresh lemon juice
  • Zest of 1 lemon
  • 1 shallot, minced
  • 1–2 cornichons, minced
  • 2 tablespoons capers, chopped
  • 2 tablespoons fresh Italian parsley, chopped
  • 1/2 teaspoon anchovy paste (optional)
  • Kosher salt and freshly ground pepper to taste


  1. Add the mayonnaise, lemon juice, lemon zest, shallots, cornichons, capers, parsely and anchovy paste to a small bowl.
  2. Whisk together, and season with kosher salt and freshly ground pepper.
  3. Refrigerate until ready to use.

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