The sweet, clean flavor of crab shines in this recipe for Classic Crab Cakes. This light but filling seafood staple mainly relies on ingredients that are already in your fridge and pantry and comes together in less than half an hour. We've also included a salmon variation if you're not in the mood for crab. 

Classic Crab Cakes

panko (Japanese breadcrumbs), divided

flat-leaf parsley

green onions

canola mayonnaise

lemon juice

Dijon mustard

½ teaspoon Old Bay seasoning

Worcestershire sauce

salt

red pepper

egg,

crabmeat, shell

olive oil

lemon, quartered

Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add crab; stir gently just until combined. Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape crab mixture into 4 equal balls. Coat balls in panko. Gently flatten balls to form 4 (4-inch) patties.


Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties; cook 3 minutes on each side or until golden. Serve with lemon wedges.


Variation: Salmon Cakes Prepare Classic Crab Cakes recipe, substituting 8 ounces cooked, flaked salmon for the crab. Serves 4 (serving size: 1 salmon cake and 1 lemon wedge) Calories 210; Fat 11g (sat 4g); Sodium 307mg


These have got to be some of the best I've ever had! I've made lots over the years, and this one is at the top of my list.  If you didn't like them then..IDK, it's not the recipe!!?? I am not a big fan of Old Bay Spice, but in small amounts like this recipe, it's just right!!  Thanks for a great recipe!!

I love this recipe, only thing I do different is I use crushed ritz crackers instead of panko/breadcrumbs! Delish!!

Needed to make a double batch but did not have enough Panko. I added 1/3 cup of corn bread to the mixture and 1/3 cup corn bread to the dry Panko mix. I can't eat a lot of hot spices so I toned down the recipe by only adding 1/16 of a teaspoon of red pepper to the double recipe. It was still delicious but could only eat one due to the red pepper. I guess I could have eliminated the red pepper but then my family would have criticized me for it and wouldn't be as delicious.

I made these for dinner one night and for a week after my boyfriend was still raving about these to all his friends. He asks for these for any special occasion now. I doubled the crab meat and used fresh crab claw meat for bigger lumps of crab. I also put the mixture in the refrigerator for about 30 mins before cooking. So good, so easy, it's a must try!

Not sure what you mean, this recipe does call for Old Bay... 

If it don't be made with Old Bay it aren't a crab cake. I followed this recipe and tried a bite and spat it out. Tried to feed it to my dog but she just looked at me and gave a low "grrrrr" in the back of her throat like she was gonna bite me. 

These were easy, tasty crab cakes to make.  I made it using imitation crab meat.  My only suggestion would be that I would refrigerate the crab mixture after shaping them into balls before coating them and frying them.  Mine seemed to fall apart when I was cooking them.

So delicious and easy!!!  Great recipe, great taste.  Perfect combo of crab and Panko bread crumbs.  I doubled the recipe and it was fantastic!  Definitely good enough for dinner guests!!

Delicious!  Agree with another reviewer about refrigerating prior to forming crab balls as they hold together better.  Next time I will double recipe and make smaller cakes to serve as an hors d'oeuvre.

Wow! this was very tasty. Used one can of crab meat from Costco but should have used both it was so tasty. Didn't have the Old Bay seasoning and used my all purpose blend w/o salt and did not add the kosher salt. Made the day before for a luncheon. Will definitely make again.

Excellent! My family says better than a restaurant.  I used a pound of fresh crab meat and doubled the recipe.  I made the recipe exactly as written except I refrigerated the crab mixture for about 45 minutes before forming into cakes and cooking. They held together beautifully. This is my go-to crab cake recipe, absolutely appropriate for company. I do NOT like the flavor of green pepper in a crab cake, so I was glad to find this one.  The green onion and fresh parsley were perfect,subtle compliments to the flavor, and I found the other ingredients in perfect proportion.

The only bad thing about this receipe is that it didn't make more!!!  I used a 6oz can of fancy lump crab meat (instead of the really expensive stuff in the seafood department) and it worked just as well.

The sweet, clean flavor of crab shines in this recipe for Classic Crab Cakes. This light but filling seafood staple mainly relies on ingredients that are already in your fridge and pantry and comes together in less than half an hour.

classic crab cakes

Total: 24 minutes

Servings: 2.5

Author : Christine Burns Rudalevige

Ingredients

Instructions

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