Classic crab cakes



20 min


45 min


16 Crab cakes

Classic crab cakes

Photo, John Cullen.

Use panko bread crumbs and a touch of Dijon to create this flaky and tender classic crab cakes recipe. There's even a make-ahead variation for busy days.


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

Nutrition (per serving)

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

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.

Love crab cakes? These quick curried crab cakes are an easy weeknight dinner option.