Pan-Fried Crab Cakes

  • Prep Time

    5 minutes

  • Cook Time

    10 minutes

  • Serves

    6 people

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  • Salt and pepper to taste
  • 1/4 cup mayonnaise
  • 1 large egg
  • 1/2 cup vegetable oil or peanut oil for frying
  • 2 cups panko Japanese breadcrumbs
  • 4 scallions green part only, minced
  • 1 lb jumbo lump crabmeat picked over to remove cartilage or shell, available in Seafood department
  • 1 tbsp Fresh herbs chopped (like dill, basil, chives, parsley or cilantro)
  • 4 tbsp plain dry breadcrumbs
  • 1 1/2 tsp Old Bay seasoning


  1. Gently mix the crabmeat, scallions, herbs, Old Bay seasoning, breadcrumbs and mayonnaise in a medium bowl, being careful not to break up the lumps of crab too much. Season with salt and pepper to taste.
  2. Carefully fold in the egg with a rubber spatula until the mixture clings together.
  3. Divide the mixture into cakes based on the size you desire, making sure that each cake is about the same thickness.
  4. Place the formed cakes on a baking sheet or platter and cover with plastic wrap. Refrigerate the crab cakes for at least 30 minutes or up to 24 hours.
  5. Just before serving, remove the cakes from the refrigerator. Place the Panko in a shallow dish and dredge the crab cakes in the flaked breadcrumbs. If the cakes are very cold, you may need to pack the Panko on them to make it adhere. Gently shake off any excess.
  6. In the meantime, heat the oil in a large skillet over medium-high heat until hot but not smoking. Gently lay the crab cakes in the skillet; pan-fry them until the outsides are crisp and browned, about 4 minutes per side.
  7. Drain the cooked cakes on paper towels and serve immediately.