Crispy New England Crab Cakes
Lump crab, Old Bay, and a touch of mayo bind into golden-fried patties that shatter on the outside and stay tender inside. Ready in 20 minutes—no filler, no fluff.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 28g
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Ingredients
- 1 lb lump crab meat, drained
- ¾ cup panko breadcrumbs
- 1 large egg
- ¼ cup mayonnaise
- 1.5 tsp Old Bay seasoning
- 1 whole lemon (zested + juiced)
- 3 tbsp neutral oil, for frying
Instructions
- 1
Mix crab, 0.5 cup panko, egg, mayo, Old Bay, lemon zest, and juice in a bowl until just combined—don't overwork.
- 2
Shape into 8 patties, about 1.5 inches thick. Coat both sides with remaining 0.25 cup panko.
- 3
Heat oil in a skillet over medium-high until shimmering, about 90 seconds.
- 4
Fry cakes 3 minutes per side until golden brown and crispy. Work in batches if needed.
- 5
Transfer to a paper towel. Serve hot with lemon wedges.
Tools you’ll need
- medium mixing bowl
- 12-inch skillet
- spatula
- paper towels
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