These Homemade Crab Shack–Style Crab Cakes are packed with sweet crab meat, lightly seasoned, and pan-seared to golden perfection—just like your favorite seaside restaurant. Minimal filler lets the crab shine, while a crisp exterior gives way to a tender, flavorful center.
Ingredients
- 1 lb (450 g) lump crab meat, picked over for shells
- ½ cup mayonnaise
- 1 large egg
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tbsp fresh lemon juice
- 1 tsp Old Bay seasoning
- ¼ tsp black pepper
- ¼ tsp salt (optional, to taste)
- ½ cup breadcrumbs or crushed saltine crackers
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp butter
- 1 tbsp oil (for frying)
Instructions
- Prepare the crab mixture
In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay, black pepper, and salt if using. - Fold in crab gently
Add the crab meat, breadcrumbs, and parsley. Gently fold just until combined—be careful not to break up the crab lumps. - Chill to set
Cover and refrigerate the mixture for 30–45 minutes. This helps the cakes hold their shape during cooking. - Form the crab cakes
Divide the mixture into 6–8 patties, pressing lightly—do not pack too tightly. - Pan-sear
Heat butter and oil in a large skillet over medium heat. Cook the crab cakes for 3–4 minutes per side, until golden brown and heated through. - Serve hot
Transfer to a plate lined with paper towels briefly, then serve immediately.
✨ Tip: Serve with lemon wedges, tartar sauce, or a simple remoulade. For a lighter option, bake at 400°F (200°C) for 12–15 minutes, flipping once.
