These unbeatable crab cakes are Nicole's go-to recipe. The sweet and flaky crab meat isn't overpowered with fillers, and the cake's texture is crunchy on the outside with a rich, tender center. 

Nicole McLaughlin
Recipe by Well Done


Read the full recipe after the video.

Recipe Summary test

25 mins
40 mins
Serves 6 (serving size: 1 crab cake)


Ingredient Checklist


Instructions Checklist
  • Heat 2 teaspoons of the olive oil in a large nonstick skillet over medium-high. Add onion, bell pepper, celery, salt, and pepper. Cook, stirring often, until slightly softened, about 3 minutes. Remove from heat, and let cool slightly.  

  • While vegetable mixture cools, stir together mayonnaise, egg, parsley, mustard, lemon juice, Worcestershire, and hot sauce in a medium bowl until combined. Stir in vegetable mixture. Gently fold in crabmeat and 3/4 cup of the panko to combine. Form mixture into 6 patties. Dredge each patty in remaining breadcrumbs to coat.

  • Preheat oven to 400°F. Heat 2 tablespoons of the oil in skillet over medium-high. Cook 3 crab cakes at a time, until golden brown, about 2 minutes per side. Transfer to a small rimmed baking sheet. Repeat with remaining 2 tablespoons oil and crab cakes.

  • Bake crab cakes in preheated oven until cooked through and golden crisp, about 10 minutes. Serve with remoulade.