Garlic Butter Crab Cakes

Crisp on the outside, sweet and tender on the inside, and finished with a glossy garlic-butter glaze — these Garlic Butter Crab Cakes are the kind of appetizer that disappears before the main course is even on the table. Sweet lump crab meat, just enough binder to hold the cakes together, pan-fried until deeply golden, then kissed with melted garlic butter and a squeeze of lemon. Irresistible, restaurant-quality, and easy enough for a weeknight.

Ingredients

• 1 lb lump crab meat, picked over for shells
• 1/2 cup panko breadcrumbs, plus more if needed
• 1/4 cup mayonnaise
• 1 large egg, lightly beaten
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh dill, chopped (optional)
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• 3 tablespoons olive oil, for frying
• 4 tablespoons unsalted butter
• 3 garlic cloves, minced
• Lemon wedges and extra herbs, for serving

Instructions

1. Mix the crab cakes: In a large bowl, gently fold together the crab meat, panko, mayonnaise, beaten egg, Dijon mustard, parsley, dill, Old Bay, salt, pepper, and lemon juice. Handle gently to keep the crab lumps intact. If the mixture feels too wet, add a spoonful more panko.
2. Form and chill: Shape into 8 equal patties, about 3/4 inch thick. Place on a lined plate and refrigerate at least 20–30 minutes so they hold together in the pan.
3. Pan-fry until golden: Heat the olive oil in a large skillet over medium heat. Add the crab cakes and cook 3–4 minutes per side until crisp and deeply golden. Transfer to a warm plate.
4. Make the garlic butter: In the same skillet, melt the butter over medium-low heat. Add the minced garlic and cook 1 minute until fragrant and just turning golden — do not brown.
5. Glaze and serve: Spoon the garlic butter generously over the hot crab cakes. Serve immediately with lemon wedges, fresh herbs, and a side of tartar sauce or remoulade if you like.

Pro tip: Chilling the formed patties is the secret to crab cakes that don’t fall apart — and always use lump crab meat (not imitation) for that sweet, flaky restaurant bite.

Estimated nutrition per serving: 320 calories, 22g protein, 18g carbs, 18g fat.