Easy Peasy Crab Cakes

Course Appetizer, Main Dish
Cuisine New England, Seafood


  • 2/3 cup bread crumbs divided
  • 1 tbsp fresh parsley minced
  • 2 tbsp green onion finely chopped
  • 2 tbsp canola
  • 2 tbsp mayo
  • 1 tsp lemon juice
  • 1 tsp dijon mustard
  • 1/2 tsp old bay seasoning
  • 1/2 tsp worcestershire sauce
  • 1/8 tsp salt
  • 1/8 tsp ground red pepper
  • 1 Egg lightly beaten
  • 8 ounces lump crabmeat we carry it in store, pre-picked!
  • 1 tbsp extra virgin olive oil
  • 1 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 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.
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