Crispy Garlic Butter Crab Cakes 🍽️🔥

Golden, crispy on the outside and packed with sweet lump crab meat inside, these restaurant-style crab cakes are finished with a rich garlic butter sauce and fresh chives. Every bite is tender, buttery, and loaded with seafood flavor!

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

For the Crab Cakes

1 lb (450 g) lump crab meat, picked over for shells

½ cup panko breadcrumbs

¼ cup mayonnaise

1 large egg, lightly beaten

1 tsp Dijon mustard

1 tsp Worcestershire sauce

1 tsp Old Bay seasoning

½ tsp garlic powder

½ tsp onion powder

1 tbsp fresh parsley, finely chopped

2 tbsp green onions, finely sliced

1 tsp lemon juice

Salt and freshly ground black pepper, to taste

2 tbsp vegetable oil

2 tbsp unsalted butter

Garlic Butter Sauce

4 tbsp unsalted butter

3 garlic cloves, minced

1 tsp lemon juice

1 tbsp chopped chives

Pinch of paprika (optional)

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬

In a large bowl, combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, garlic powder, onion powder, parsley, green onions, and lemon juice.

Fold in the crab meat gently, then add the panko breadcrumbs. Mix just until combined to keep the crab chunks intact.

Divide the mixture into 6 equal portions and gently shape into thick crab cakes.

Refrigerate for 30 minutes to help them hold together.

Heat the vegetable oil and 2 tablespoons butter in a large skillet over medium heat.

Cook the crab cakes for 4–5 minutes per side, or until deeply golden brown and heated through. Avoid flipping more than once.

In a small saucepan, melt the remaining butter. Add garlic and cook for 30 seconds until fragrant.

Stir in the lemon juice and chives.

Drizzle the warm garlic butter over the crab cakes just before serving.

Garnish with additional chopped chives and serve immediately with lemon wedges.

Prep Time: 20 minutes (+30 minutes chilling)

Cooking Time: 10 minutes

Total Time: 60 minutes

Kcal: ~410 kcal per serving

Servings: 6 crab cakes (3 servings)