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+ servings
Gorgeous crab cakes scattered with lemon wedges and remoulade sauce ready to serve

Crab Cake Recipe

This authentic Crab Cake recipe is packed with flaky fresh crab meat, just a little panko texture, and flavorful citrus, dijon and Old Bay seasoning with a hint of spice. This is the best you will try and it will keep you coming back time and time again! 
Course Appetizer, Main Course
Cuisine American, Cajun/Creole
Keyword crab, crab cake, crab cake recipe, maryland, seafood, seafood recipes
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time in Refrigerator 30 minutes
Total Time 55 minutes
Servings 6 servings
Calories 280kcal


  • 1/3 cup mayonnaise
  • 2 large eggs
  • 1 tbsp chopped parsley
  • 1 tbsp dijon mustard
  • 1 tsp fresh lemon juice
  • 1 tsp Old Bay seasoning
  • 1/4 tsp cayenne pepper can go up to 1/2 tsp if you want more spice
  • 2 lbs fresh crabmeat drained, flaked and all cartilage removed
  • 3/4 cup plain panko breadcrumbs
  • 1 tbsp oil canola, vegetable or olive oil is best
  • 1 tbsp butter


  • In a large bowl, whisk together mayonnaise, egg yolks, parsley, mustard, lemon juice, old bay and cayenne until combined. 
  • Next fold in crabmeat and breadcrumbs and shape into 6-8 crabcakes. Place in the refrigerator for about 30 minutes.
  • Add butter and olive oil to the skillet over medium heat.
  • Cook crab cakes for 4-5 minutes on each side until golden brown.
  • Drain on paper towels then serve with lemon slices and a side of this remoulade sauce.


If possible, always buy fresh or frozen crab meat rather than canned. Canned options are typically flavorless and rubbery.  My favorite brand is Pontchartrain which I find at Whole Foods.  It is fresh and delicious.  I get their lump crab.


Calories: 280kcal | Carbohydrates: 6g | Protein: 30g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 138mg | Sodium: 1427mg | Potassium: 330mg | Fiber: 1g | Sugar: 1g | Vitamin A: 281IU | Vitamin C: 12mg | Calcium: 94mg | Iron: 2mg