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Bobby Flay Crab Cakes

Bobby Flay Crab Cakes
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Bobby Flay’s Crab Cakes are a classic seafood dish that combines tender crab meat with light seasoning, breadcrumbs, and a touch of spice for balance. Known for their golden crust and delicate texture inside, these crab cakes make a restaurant-quality meal right at home. They can be enjoyed as an appetizer, a main course, or even tucked into a sandwich bun with a creamy sauce. This guide walks you through every step to prepare crab cakes that are crisp on the outside yet soft and flavorful within.

Ingredients

Scale

  • 1 lb fresh lump crab meat (picked over for shells)

  • ½ cup mayonnaise

  • 1 large egg, lightly beaten

  • 1 tablespoon Dijon mustard

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon Old Bay seasoning

  • 1 tablespoon lemon juice

  • ½ cup breadcrumbs (panko preferred)

  • 2 tablespoons fresh parsley, chopped

  • Salt and black pepper to taste

  • 2–3 tablespoons vegetable oil or butter for frying

  • Lemon wedges, for serving

Instructions

  • Mix the base – In a large bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay, salt, and pepper.

  • Fold in the crab – Gently stir in crab meat and parsley, then sprinkle breadcrumbs until the mixture just holds together. Avoid overmixing to keep the crab pieces intact.

  • Shape the patties – Form into 6–8 equal-sized cakes and place them on a tray. Chill in the refrigerator for 15–20 minutes to firm up.

  • Cook the crab cakes – Heat oil or butter in a skillet over medium heat. Cook each crab cake for 3–4 minutes per side until golden brown and crisp.

  • Serve hot – Plate with lemon wedges or your favorite dipping sauce.

Find it online: https://chefbobbyflayrecipes.com/bobby-flay-crab-cakes/