The foundation of excellent crab cakes is quality crab meat. Lump or claw crab provides the best combination of sweetness and flaky texture. To complement it, a light blend of mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, and a mild seafood seasoning adds moisture and depth without masking the crab itself. Breadcrumbs or crushed crackers are used only sparingly—just enough to hold everything together—so the cakes stay soft rather than dense. Fresh herbs like parsley are optional but add a subtle brightness.
