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bobby flay crab cakes recipe

Bobby Flay Crab Cakes Recipe

Bobby Flay's Crab Cakes are a seafood lover's dream come true (they're mine, anyway...and I'm big on seafood!).
Combining the crab meat with a mix of mayo, Dijon mustard, and fresh herbs gives these cakes their rich taste.
One thing I’ve found helpful is to chill the crab mixture before forming the cakes to help them hold together better during cooking.
Prep Time45 minutes
Cook Time8 minutes
Total Time53 minutes
Course: Main Course
Servings: 4

Ingredients

  • 1 lb Lump Crabmeat
  • 2 tbsp Mayonnaise
  • 1 tsp Dijon Mustard
  • 1 Egg
  • 1 tbsp Chives chopped
  • 1/2 cup Panko Breadcrumbs
  • 1 tbsp Lemon Juice
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 2 tbsp Vegetable Oil
  • 2 tbsp Butter

Instructions

  • In a large bowl, combine mayonnaise, Dijon mustard, egg, lemon juice, salt, and pepper.
  • Stir everything until well mixed.
  • Gently fold in the crabmeat and chives into the mixture.
  • Be careful not to break apart the crab pieces.
  • Add panko breadcrumbs and use your hands to mix everything.
  • The mixture should bind together easily.
  • Shape the mixture into cakes, about 1/2 inch thick.
  • Refrigerate them for at least 30 minutes.
  • In a large skillet, heat the vegetable oil and butter over medium heat.