Being born and raised in the Midwest, and continuing to live here my entire adult life, made me think that the only time I could eat seafood is if I was visiting one of the coasts. I never thought that I could make easy and delicious meals like these crab cakes in the comfort of my own home—the key is to find a high quality lump crab meat (that wasn’t an AI-generated use of an em dash, don’t worry, lol). I buy my lump crab meat from Whole Foods.

Print Recipe

Easy Crab Cakes

A meal so easy that you’ll want to add it into your regular rotation!

Course: Appetizer, Main Course, Side Dish

Cuisine: American

Keyword: Easy Dinner, Quick Recipes, Seafood, Simple Recipe

Ingredients

• 1 Egg beaten
• 1/4 cup Mayonnaise
• 2 tbsp Dijon Mustard
• 2 tsp Lemon Zest
• 2 tsp Fresh Dill
• 2 tsp Fresh Chives diced
• 1 tsp Hot Paprika (regular paprika will work just fine if you can’t find hot)
• 2-3 tsp Worcestershire Sauce
• 8 oz Lump Crab Meat
• 1/4 cup Panko Bread Crumbs (or crushed saltine crackers)
• 1 tsp Salt
• 1 tsp Pepper

Instructions

• Combine egg, mayonnaise, mustard, lemon zest, dill, chives, paprika, and Worcestershire sauce in a mixing bowl. Stir together until combined.
• Add crab meat into the bowl and stir to combine (be careful not to break up thee crab meat too much).
• Add breadcrumbs and stir to combine. Refrigerate mixture for 30 min to one hour.
• Form crab cakes (each cake should be around 1/4 cup of mixture) and place on pan.
• Sear on each side on a pan or griddle for 3-5 minutes (or until golden brown).
• Serve and enjoy!