Crab Cakes (easy)
By Lishka DeVoss

YIELD 2 crab cakes

INGREDIENTS

vegetable or canola oil, for frying

BOWL (mixed together):
4 ounces crabmeat (picked and any cartilage removed)
1 tbsp of a large egg that's been whisked smooth (use the rest for an omelet later)
2 tbsp mayonnaise
1/2 tsp Dijon mustard
1/2 tsp Worcestershire sauce (or soy sauce)
1/4 tsp Old Bay seasoning
1/8 tsp kosher salt (such as Diamond Crystal)
1/2 tsp dried parsley
Black pepper
2 tbsp panko
1 to 2 tbsp x-thin cut celery pieces (optional)

PREPARATION

1. Refrigerate BOWL for at least 30 minutes to allow mixture to firm up slightly.

2. Whe ready to cook, divide BOWL into 2 large or 4 small mounds.

3. In medium (10-inch) non-stick skillet, heat some oil over medium heat. When hot, add the crab mounds. Flatten them slightly with a spatula and cook until browned on both sides — 2 to 3 minutes per side.

4. Serve plain, with lemon or with tartar sauce.

Updated 2025-07-23

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