How to Make a Restaurant-Style Seafood Meal at Home

The key to great crab cakes starts with the crab meat itself. Lump or claw meat delivers the best flavor and texture. A simple mixture of mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, and classic seafood seasoning provides moisture and depth without overpowering the crab. Breadcrumbs or crushed crackers act as a binder, but they should be used sparingly to keep the cakes light and tender. Fresh parsley is optional, adding a touch of color and freshness.

To prepare, gently whisk the wet ingredients, stir in the seasoning and crumbs, then carefully fold in the crab meat, keeping the chunks intact. Form patties about three inches wide and chill them for at least 30 minutes so they hold their shape during cooking. This step makes a noticeable difference in texture.