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Simple Lemon Crab Cakes

These Simple Lemon Crab Cakes are light, fresh, and packed with delicate crab flavor. Made with minimal filler and a hint of Dijon and lemon, they come together quickly and cook to a perfectly golden crisp. Ideal for a quick weeknight dinner, light lunch, or an easy appetizer that feels elevated but effortless.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Appetizer, lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 8 oz lump crab meat
  • 1 egg
  • 2 tsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • ¼ cup panko breadcrumbs
  • 1 tbsp fresh parsley finely chopped
  • ¼ tsp salt
  • 2 lemons cut into wedges
  • Avocado oil for cooking

Method
 

Mix the crab mixture
  1. In a large bowl, gently combine the crab meat, egg, Dijon mustard, Worcestershire sauce, panko breadcrumbs, parsley, and salt. Mix until just combined, being careful not to break up the crab too much.
Chill
  1. Cover and refrigerate for at least 15 minutes to help the mixture firm up.
Form patties
  1. Remove from the fridge and shape into 4–6 small patties.
Cook
  1. Heat a large skillet (or electric skillet/Blackstone) over medium heat and lightly drizzle with avocado oil.
  2. Cook crab cakes for about 3–4 minutes per side, or until golden brown and heated through.
Finish & serve
  1. Remove from heat, squeeze fresh lemon juice over the top, and serve with lemon wedges and optional remoulade sauce.