Mikes Maine Crab Cakes

Dive into the flavors of coastal New England with Mike’s Maine Crab Cakes, a classic recipe bursting with fresh lump crab meat and seasoned to perfection. These golden, crispy crab cakes are bound together with a delicate blend of panko breadcrumbs, Dijon mustard, and a touch of Old Bay seasoning, letting the sweet, tender crab shine as the star of the dish. With a quick preparation time of just 20 minutes, these crab cakes are pan-fried to create a perfectly crunchy exterior while remaining moist and flaky on the inside. Garnished with fresh parsley and a squeeze of lemon juice, they’re ideal as an appetizer or main course. Serve alongside lemon wedges and your favorite dipping sauce—try a zesty lemon aioli or traditional tartar sauce—for an authentic seafood experience. Perfect for dinner parties, elegant appetizers, or even weeknight meals, these crab cakes are a must-try for seafood lovers.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 lb Fresh lump crab meat
• 1 cup Panko breadcrumbs
• 0.25 cup Mayonnaise
• 2 tbsp Dijon mustard
• 1 Egg
• 2 tbsp Fresh parsley, finely chopped
• 1 tbsp Lemon juice
• 1 tsp Old Bay seasoning
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 0.25 cup Vegetable oil (for frying)
• 4 Lemon wedges (for garnish)

Directions

Step 1

In a large mixing bowl, gently pick through the lump crab meat to remove any shells, being careful to keep the crab meat intact.

Step 2

Add the panko breadcrumbs, mayonnaise, Dijon mustard, egg, parsley, lemon juice, Old Bay seasoning, salt, and black pepper to the bowl with the crab meat.

Step 3

Using a spatula or your hands, gently mix the ingredients until just combined. Be careful not to overmix to preserve the crab's texture.

Step 4

Divide the mixture into 8 equal portions and shape each portion into a round, flat patty approximately 1 inch thick.

Step 5

Place the patties on a baking sheet lined with parchment paper and refrigerate for 15 minutes to help them firm up.

Step 6

In a large skillet, heat the vegetable oil over medium-high heat until shimmering but not smoking.

Step 7

Working in batches, gently add the crab cakes to the skillet, being careful not to overcrowd the pan.

Step 8

Cook the crab cakes for 3-4 minutes per side, or until golden brown and crispy. Carefully remove them from the skillet and place them on a plate lined with paper towels to drain any excess oil.

Step 9

Serve the crab cakes immediately with lemon wedges on the side for garnish. Pair with your favorite dipping sauce, such as lemon aioli or tartar sauce.

Nutrition Facts

Serving size	790.3 grams (790.3g)

Amount per serving	% Daily Value*
Calories	1725

Total Fat 122.80g	157%
Saturated Fat 15.30g	77%
Polyunsaturated Fat 1.70g
Cholesterol 495mg	165%
Sodium 4356mg	189%
Total Carbohydrate 57.50g	21%
Dietary Fiber 3.40g	12%
Total Sugars 6.20g
Protein 104.50g	209%

Vitamin D 48IU	240%
Calcium 390mg	30%
Iron 8mg	46%
Potassium 1837mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.0%

Protein: 23.8%

Carbs: 13.1%