Easy Crab Cakes

Use enough binder and chill the mixture briefly if it feels loose.

Yes. Drain it well and pick through for shells.

Tartar sauce, remoulade, aioli, or lemon butter all work.

Yes, but pan-frying gives the crispiest crust.

Reheat in a skillet or oven so the outside stays crisp.

Yes. Chilling helps the cakes hold together.

A neutral oil such as canola works well for a crisp crust.

Golden easy crab cakes with crab meat, egg, green onions, mayonnaise, Dijon, soy sauce, hot sauce, and breadcrumbs.

Scale

8 ounces crab meat, picked through for shell pieces

1 egg

2 green onions, thinly sliced

2 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 teaspoon soy sauce

1/2 teaspoon hot sauce

1/3 cup plain breadcrumbs

Canola oil, for frying

Fresh lemon slices, for serving

Fresh chopped parsley, for serving

Optional: tartar sauce or remoulade sauce

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Combine crab meat, egg, green onions, mayonnaise, Dijon, soy sauce, hot sauce, and breadcrumbs in a bowl.
Heat a heavy skillet over medium-high heat.
Add about 1/4 cup canola oil.
Scoop portions of crab mixture into the hot skillet.
Press gently to shape into cakes.
Cook 3 to 4 minutes per side until golden and crispy.
Drain briefly and serve with lemon, parsley, and optional sauce.

Handle the mixture gently so the crab cakes stay tender and hold visible crab pieces.