Name: Bobby Flay’s Crab Cakes
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Ingredients: 1 lb lump crab meat; 1/4 cup mayonnaise; 1 tbsp Dijon mustard; 1 tsp Worcestershire sauce; 1 tsp Old Bay seasoning; 1/2 cup panko breadcrumbs; 1 tbsp chopped parsley; 1 egg lightly beaten; Juice of 1/2 lemon; Salt and pepper to taste; Olive oil and butter for frying

Bring gourmet seafood into your home with these crisp, flavorful crab cakes inspired by Bobby Flay.

Featuring sweet lump crab meat and a perfect blend of spices, they deliver restaurant-quality taste with minimal fuss.

Whether you’re hosting guests or enjoying a cozy dinner, these crab cakes never fail to impress.

Why You’ll Love This Recipe

Authentic Flavor – Made with fresh lump crab meat and signature seasonings.

Golden & Crispy – Perfect exterior crunch with a soft, flavorful inside.

Flexible – Serve them as appetizers, mains, or in sandwiches.

Make-Ahead Friendly – Chill before frying for perfect shape and flavor.

Crowd-Pleaser – Always a hit at dinner parties or family meals.

What You’ll Need (Ingredient Highlights)

Lump crab meat – Fresh and high-quality for best flavor.

Mayonnaise – Helps bind the ingredients and adds creaminess.

Dijon mustard – For tangy depth.

Worcestershire sauce – Adds umami richness.

Old Bay seasoning – Classic seafood spice mix.

Panko breadcrumbs – For light texture and crispness.

Fresh parsley – For freshness and color.

Egg – Keeps everything together.

Lemon juice – Brightens and balances the richness.

Pro Tips Before You Start

Fold crab gently – Avoid breaking up the lumps.

Chill the patties – Refrigerate at least 30 minutes before cooking.

Use a non-stick skillet – Helps achieve a golden crust.

Cook in batches – Don’t overcrowd the pan.

Serve immediately – Best enjoyed hot and crispy.

How to Make Bobby Flay’s Crab Cakes

Step 1: Mix Ingredients
In a large bowl, combine mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, salt, and pepper.

Add panko, chopped parsley, and beaten egg.

Fold in crab meat gently.

Step 2: Form Patties
Shape mixture into 6–8 cakes.

Place on a lined baking sheet and refrigerate for at least 30 minutes.

Step 3: Cook
In a skillet over medium heat, add olive oil and a bit of butter.

Fry crab cakes for 4–5 minutes per side until golden brown.

Drain on paper towels.

Step 4: Serve
Garnish with lemon wedges and extra parsley.

Serve with aioli, tartar sauce, or your favorite dip.

What to Serve It With

Lemon aioli or tartar sauce

Coleslaw or green salad

Roasted potatoes or grilled asparagus

Toasted buns (for crab cake sandwiches)

Crispy fries or chips

Variations / Substitutions

Spicy – Add jalapeño or cayenne pepper.

Gluten-Free – Use GF breadcrumbs.

Baked – Bake at 375°F for 12–15 minutes, flip halfway.

Mini crab cakes – Great for appetizers.

Herbed version – Add dill or chives.

Storage & Leftovers

Fridge – Store in an airtight container up to 3 days.

Freezer – Freeze uncooked cakes up to 1 month.

Reheat – Bake at 350°F or reheat in a skillet or air fryer.

FAQs

Can I use canned crab meat?
Yes, but fresh lump crab offers better texture and flavor.

How do I keep them from falling apart?
Don’t skip chilling the patties and avoid overhandling.

Can I prepare them ahead of time?
Absolutely – refrigerate formed patties overnight.

Is baking a good alternative?
Yes! Baking is healthier and still yields crispy results.

What sauce pairs best with crab cakes?
Try lemon aioli, tartar, or spicy remoulade.

Can I make them bite-sized?
Yes, just reduce the cook time slightly.

Final Thoughts

Bobby Flay’s crab cakes are a seafood lover’s dream.

With their crisp texture, rich flavor, and simple preparation, they’re ideal for special occasions or a gourmet weeknight dinner.

Once you try them, you’ll come back to this recipe again and again.