Classic Crab Cakes

Classic Crab Cakes Photo: Kana Okada; Stylist: Phillipa Brathwaite


  • 1 pound fresh lump crabmeat, picked over for cartilage
  • 1 egg, whisked
  • 1/2 cup chopped scallions (optional)
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons breadcrumbs, preferably whole-grain (use more as needed)
  • 2 tablespoons olive oil
  • Lemon wedges (optional, for serving)
  • Cherry Tomato and Corn Salad


  1. Combine crabmeat, egg, scallions (if using), mayonnaise, Dijon mustard, salt, and pepper in a large bowl. Add enough breadcrumbs to bind mixture enough to form into cakes. Refrigerate the mixture until you're ready to cook.

  2. Heat a large nonstick skillet over medium-high heat for 2-3 minutes; add oil, and heat until it shimmers. Shape crab mixture into 8 (1-inch-thick) cakes, using 1/3 cup mixture for each; cook, adjusting heat as necessary and gently turning once, until golden brown on both sides (about 5 minutes per side). Serve 2 crab cakes per plate with lemon wedges and Cherry Tomato and Corn Salad.

  3. Note: Most of the sodium in this meal is from naturally occurring sodium in the crab.

  • Prep Time:
  • Cook Time:



  • Yield: Makes 4 servings (serving size: 2 crab cakes and about 1 1/4 cups salad)

Nutritional Information

Calories per serving: 380
Fat per serving: 19.2g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 8.4g
Polyunsaturated fat per serving: 2.1g
Protein per serving: 27g
Carbohydrate per serving: 28g
Fiber per serving: 4g
Cholesterol per serving: 97mg
Iron per serving: 2mg
Sodium per serving: 1519mg
Calcium per serving: 93mg

Good to Know

Use whole-grain breadcrumbs to make these lower-cal, guilt-free crab cakes, and serve with a salad. Serve with Cherry Tomato and Corn Salad.