Crab Cakes
A hearty dish built around crabmeat, italian-style breadcrumbs and mayonnaise — roughly 65 minutes start to finish, and rated medium to make. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for frying pan / skillet and whisk. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Gluten Egg Fish Shellfish Mustard
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Pick through the crabmeat to remove any bits of shell or cartilage, keeping the lumps as whole as possible.
- In a bowl, whisk together the mayonnaise, egg, ground mustard, Worcestershire sauce, lemon juice, parsley, salt, and pepper until smooth.
- Gently fold in the crabmeat and breadcrumbs, mixing just enough to bind so the crab stays in distinct pieces rather than turning to paste.
- Divide the mixture into 8 portions and shape each into a patty about 2 cm thick, then chill them in the refrigerator for 30 minutes so they hold together during cooking.
- Heat the oil in a large skillet over medium heat until shimmering.
- Cook the cakes for about 4 to 5 minutes per side, turning once carefully, until they are golden brown and heated through to an internal temperature of 74 C (165 F).
- Drain briefly on paper towels and serve hot with lemon wedges.
You'll use: Frying pan / skillet · Whisk
Ingredient substitutions
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
Tips & common questions
How long does Crab Cakes take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lemon?
Try lime. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Crab Cakes is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Dungeness crab cake at Oso - Sarah Stierch.jpg by Missvain, CC BY 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.