Description
Golden, crispy pan-fried crab cakes made with real lump crab meat, panko breadcrumbs, Dijon mustard, mayonnaise, and Old Bay seasoning, served alongside a quick and creamy Cajun dipping sauce. A restaurant-quality copycat recipe that is surprisingly simple to make at home and delivers impressive results every single time.
Ingredients
For the Crab Cakes:
- 1 lb (454g) lump crab meat, picked over for shells
- 1 cup (60g) panko breadcrumbs
- ¼ cup (60ml) mayonnaise
- 1 large egg, beaten
- 1 tablespoon (15g) Dijon mustard
- 1½ teaspoons (4g) Old Bay seasoning
- 2 tablespoons (8g) fresh parsley, chopped
- 2 tablespoons (28g) unsalted butter
- 2 tablespoons (30ml) vegetable oil
For the Cajun Dipping Sauce:
- ½ cup (120ml) mayonnaise
- 1 tablespoon (15g) ketchup
- 1 teaspoon (3g) Cajun seasoning
Instructions
- Pick through the lump crab meat carefully to remove any remaining shell pieces. Place in a large mixing bowl and set aside.
- In a separate bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, and chopped parsley until smooth.
- Pour the mayonnaise mixture over the crab meat and add the panko breadcrumbs. Fold everything together very gently using a spatula — handle the mixture as little as possible to keep the crab lumps intact.
- Cover the mixture and refrigerate for at least 30 minutes — this helps the cakes hold together during cooking.
- Make the Cajun dipping sauce by whisking together the mayonnaise, ketchup, and Cajun seasoning until smooth. Refrigerate until ready to serve.
- Divide the chilled crab mixture into 6–8 equal portions and shape each gently into a round cake about ¾ inch thick.
- Heat the butter and vegetable oil together in a large skillet over medium-high heat until the butter is melted and the pan is hot.
- Add the crab cakes in a single layer without crowding and cook for 4–5 minutes per side until deeply golden brown and crispy on both sides.
- Transfer to a paper towel-lined plate and serve immediately with the Cajun dipping sauce.
Notes
- Handle the crab mixture as little as possible — overmixing breaks down the lump crab meat and ruins the texture of the finished cakes.
- Chilling the mixture before shaping and cooking is not optional — it is what holds the cakes together in the pan.
- Use a combination of butter and oil for cooking — the butter adds flavor while the oil raises the smoke point and prevents burning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes