Classic crab cakes

Chatelaine 0

( 58 ratings )

Preparation time:
20 minutes
Cooking time:
25 minutes
16 Crab cakes
John Cullen

John Cullen


  • 2/3 cup mayonnaise
  • egg, lightly beaten
  • 1/4 cup finely chopped fresh parsley or tarragon
  • 1 tbsp Dijon mustard
  • 1/2 tsp Tabasco
  • 440 g container lump crab meat, drained and chopped or 4 120g cans chunk crabmeat drained
  • 3/4 cup panko bread crumbs
  • 1 tsp lemon juice
  • 1/8 tsp smoked paprika
  • lemon, cut in wedges


  • Preheat oven to 400F. Line a rimmed baking sheet with parchment paper. In a large bowl, whisk 1/3 cup of mayonnaise with egg, parsley, Dijon and Tabasco.
  • Gently stir in crab just until combined. Scoop out 1 heaping tbsp crab mixture, roll in panko, and form into 1-in.-thick cake. Repeat with rest of mixture. Place cakes on baking sheet 1/2 in. apart. Lightly spray or brush tops with oil.
  • Bake in centre of preheated oven for 10 to 12 min. Turn cakes over and continue baking until light golden, about 5 more min. Let stand on baking sheet for 5 min before removing to a large platter.
  • Whisk remaining mayonnaise, lemon juice and smoked paprika to make the aioli. Serve with lemon wedges alongside crab cakes.

Make-Ahead Tip:

Make cakes. Freeze on baking sheet until firm, 1 hour, then transfer to freezer bag. Bake from frozen in a 325F oven for 12 min per side.

Nutrition (per Serving)

261 mg

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