Easy Crab Cakes Recipe

Hey, I’m John Kanell, and today we’re making some easy, delicious crab cakes. Let’s get started.

Preparing the Herbs and Aromatics

First off, I want about two tablespoons of fresh parsley. I’m going to give this a nice chop. These crab cakes are one of the easiest recipes you’re gonna make, and there are so many chances for you to add extras into it. I have my base recipe and I’m going to add some optional ingredients throughout, starting with some herbs from my garden. I have some fresh chives and tarragon that smell amazing, so I’m going to add in a couple tablespoons of that, too. Parsley has a wonderful vegetal taste, but it’s quite subtle, so I like to amp it up with tarragon and chives for a little more bite.

This is definitely more than two tablespoons of fresh herbs, but like garlic, you should measure herbs with your heart. Set that aside.

Optional Red Onion

Another optional ingredient I’m adding is a little bit of red onion. I’m gonna give this a mince—really finely chop it—and it’ll add a little bite that complements the flavors. I want about a quarter cup of this. That looks nice.

Mixing the Binder

Grab a big bowl. I’m adding half a cup of mayonnaise—this is the delicious glue that’ll hold things together. A good tablespoon of Dijon mustard adds bite and a little acidity. One and a half teaspoons of Worcestershire sauce, one teaspoon of hot sauce, a quarter teaspoon of salt, the zest of one lemon (about a teaspoon), a teaspoon of lemon juice, a quarter teaspoon of black pepper, and one egg. The egg and the mayo are the glue; they work hand-in-hand.

Now, a fistful of herbs—about two tablespoons—and a quarter cup of minced red onion. Remember, the onion is optional. Grab a whisk and mix it up.

Adding the Crab and Breadcrumbs

This is delicious, but they are crab cakes, after all. One pound of lump crab meat goes right in. I’m breaking some of it up because it’s a bit stuck together. I’m also adding half a cup of panko bread crumbs to fill it out and bring it together. Use a spatula and gently fold—don’t go crazy; you’re just distributing the crab and coating it with the sauce.

Shaping and Chilling

Set the mixture aside, grab a lined baking sheet, and start shaping. Use about half a cup per patty—roughly three inches across. Press gently so they hold together. Cover and refrigerate at least 20 minutes, up to six hours. The chill time lets the panko absorb moisture so they won’t fall apart while browning.

You can freeze them, too: freeze on the tray two hours, then transfer to a freezer-safe bag. They’ll last a month; defrost overnight in the fridge before cooking.

Cooking the Crab Cakes

Grab a big pan and a tablespoon of oil. Place over medium heat; once the oil shimmers, cook in batches of three. About three minutes per side—peek at two and a half to check for golden color. Flip carefully to keep the cakes light and intact.

Serving Suggestions

When they’re all cooked, grab tartar sauce and enjoy. I serve mine with a big dollop of tartar and a squeeze of fresh lemon. They’re light and refreshing, full of crab flavor, herbs, onion, and Dijon. Perfect for lunch, brunch, dinner, appetizer, or even breakfast with a poached egg and hollandaise.