Bobby Flay’s Crab Cakes
These flavorful crab cakes are crisp on the outside, tender inside, and loaded with sweet lump crab meat—seasoned with Old Bay, Dijon, and lemon for a zesty bite. A restaurant-quality dish made right at home.
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
Instructions
- Mix mayo, mustard, sauce, seasoning, lemon juice, panko, egg, and parsley.
- Fold in crab.
- Shape into 6–8 patties. Chill 30+ minutes.
- Fry in skillet over medium heat, 4–5 minutes per side.
- Drain, garnish, and serve hot.
- See full steps with tips & photos → https://mischacrossing.com/bobby-flays-crab-cakes/
Notes
- For best results, use high-quality lump crab meat.
- Chill the patties longer if possible for easier handling.
- Serve with aioli, tartar sauce, or a squeeze of lemon.