Classic crab cakes

Prep 20 min
Plus Cooking time: 25 minutes
Makes 16 Crab cakes



egg, lightly beaten
1/4 cup
finely chopped fresh parsley, or tarragon
1 tbsp
Dijon mustard
1/2 tsp
440 g container
lump crabmeat, drained and chopped
3/4 cup
panko bread crumbs
1 tsp
1 tsp
smoked paprika
lemon, cut into 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.

Crab Cake Recipe 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.


Calories 108, Protein 7 g, Carbohydrates 1 g, Fat 8 g, Sodium 261 mg.
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