Ingredients
For the Crab Cakes
- 1 lb (450 g) lump crab meat, drained
- 1 cup breadcrumbs or panko
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 egg, beaten
- ¼ cup mayonnaise
- 1 tbsp Dijon mustard
- 2 green onions, finely chopped
- 2 tbsp fresh parsley, chopped
- 2 cloves garlic, minced
- 1 tsp Old Bay seasoning
- ½ tsp paprika
- ¼ tsp black pepper
- 2 tbsp butter or olive oil for cooking
For the Herb Sauce
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp lemon juice
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 small garlic clove, minced
- Salt and pepper to taste
Instructions
Make the Crab Cakes
- In a large bowl, combine crab meat, breadcrumbs, mozzarella, Parmesan, egg, mayonnaise, Dijon mustard, green onions, parsley, garlic, Old Bay, paprika, and pepper.
- Mix gently until just combined.
- Form into 8–10 small patties or balls.
- Refrigerate for 15–20 minutes to help them hold their shape.
Cook
- Heat butter or oil in a skillet over medium heat.
- Cook crab cakes for 3–4 minutes per side, until golden brown and heated through.
- Transfer to a serving plate.
Make the Sauce
- Mix mayonnaise, sour cream, lemon juice, herbs, garlic, salt, and pepper.
- Serve in a small bowl alongside the crab cakes.
Nut Information
No nuts are required.
- This recipe contains shellfish (crab), dairy, eggs, and gluten.
- Breadcrumbs, seasonings, and sauces may have cross-contact warnings, so check labels if cooking for someone with severe allergies.
- For a nut-free version, use certified nut-free breadcrumbs and ingredients.
Quick Q&A
Q: Can I use canned crab?
Yes. Drain it well before using.
Q: Can I bake them?
Yes. Bake at 400°F (200°C) for 15–18 minutes, turning once.
Q: Can I air-fry them?
Yes. Air-fry at 375°F (190°C) for 10–12 minutes.
Q: Can I substitute shrimp?
Yes. Finely chopped cooked shrimp works well.
Q: How do I keep crab cakes from falling apart?
Chill them before cooking and avoid overmixing.