Skill Level: Beginner
Total Time 25 minutes
Servings 6


  • 1 lb. Crab meat, claw or jumbo lump
  • ¼ cup Minced shallots or yellow onion
  • cup Mayonnaise
  • 1 T. Lemon juice, freshly squeezed
  • 2 tsp. Worcestershire sauce
  • 1 T. Old Bay Seasoning
  • ½ cup Panko bread crumbs, plain
  • 4 T. Olive oil, separated


  • Preheat the oven to 350 degrees.
  • In a medium bowl, combine the crab meat and minced onion together.
  • In a separate bowl, combine the mayonnaise, lemon juice, worcestershire and seasoning.
  • Using your hands or a spoon, combine the wet mixture into the crab and onion mixture.
  • Add and combine the panko bread crumbs into the mixture and form into 6, 5 oz. crab cakes.
  • Bring a large saute pan to medium high heat.
  • Add 2 T. of olive oil to the pan and allow the oil to heat up.
  • Add 3 crab cakes to the pan and sear on each side for 2-3 minutes (sear enough to get a golden brown crust). Place half of your crab cakes onto a sheet pan.
  • Sear and assemble the remaining crab cakes in the rest of the olive oil.
  • Bake for 7-9 minutes or until done.


Servings: 6
Serving Size: 5 oz.
Nutrition Information:   These are egg free and use lemon juice and Worcestershire sauce to help bring extra moisture to the crab cakes. This high protein option pairs well with a vegetable and whole grain pilaf or a cauliflower rice pilaf.