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The Boat Shed Kitchen

Bobby Flay’s Crab Cakes

These Bobby Flay-style crab cakes are flavorful, light, and made with minimal filler to let the sweet crab shine. They’re seasoned with Dijon, lemon, and Old Bay for a classic coastal flavor you’ll love.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 6 crab cakes
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 lb lump crab meat
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1/2 cup panko breadcrumbs
  • 1 tbsp chopped parsley
  • 1 egg lightly beaten
  • Juice of 1/2 lemon
  • Salt and pepper to taste
  • Olive oil and butter for frying

Method
 

  1. Mix mayo, mustard, sauce, seasoning, lemon juice, panko, egg, and parsley. Fold in crab.
  2. Shape into 6–8 patties. Chill 30+ minutes.
  3. Fry in skillet over medium heat, 4–5 minutes per side.
  4. Drain, garnish, and serve hot.
  5. See full steps with tips & photos → https://theboatshedcafe.com/bobby-flays-crab-cakes/

Notes

  • Use high-quality lump crab meat for the best texture and flavor.
  • Chilling is key—it prevents the cakes from falling apart during cooking.
  • Handle gently when flipping to maintain shape.