Gordon Ramsay Crab Cake Recipe

This crispy, tender Gordon Ramsay Crab Cake Recipe is made with jumbo lump crab meat, panko breadcrumbs, and Dijon mustard, ready in 55 minutes. Tearing into the golden crust reveals thick, sweet chunks of crab meat that hold together without needing too much filler. I love how simple the seasoning is, letting the fresh seafood stand out.

Why This Classic Works

For the longest time, my homemade crab cakes always fell apart in the pan. I realised I was overmixing the ingredients and using too much mayonnaise as a binder.

This recipe relies on gentle folding and a good chill in the fridge before frying. Letting the mixture rest ensures a crisp exterior and a tender, meaty centre every time.

Gordon Ramsay Crab Cake Recipe Ingredients

• 1 lb jumbo lump crab meat
• 1/4 cup mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 large egg, beaten
• 1/4 cup fresh parsley, finely chopped
• 1/2 cup panko breadcrumbs
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• Sea salt and freshly ground black pepper to taste

How To Make Gordon Ramsay Crab Cake Recipe

1. Prepare the base: In a medium bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, beaten egg, and chopped parsley.
2. Fold the crab: Gently fold the jumbo lump crab meat and panko breadcrumbs into the wet mixture. Be very careful not to break up the crab lumps.
3. Form the patties: Shape the mixture into four equal-sized patties. Place them on a plate, cover, and chill in the fridge for 30 minutes.
4. Fry the crab cakes: Heat the olive oil and butter in a large non-stick skillet over medium heat. Once the butter is foaming, carefully add the chilled patties.
5. Cook to golden: Pan-fry for 4 to 5 minutes per side until the crust is deep golden brown and crisp. Serve immediately with fresh lemon wedges.

Recipe Tips

• Check for shells: Always pick through the crab meat gently to remove any hidden shell fragments before mixing.
• Do not overmix: Keeping the crab lumps intact is the secret to a meaty texture rather than a mushy paste.
• Do not skip chilling: Resting the patties in the fridge allows the panko to absorb moisture, which stops them from falling apart in the pan.

What To Serve With Crab Cakes

A light, peppery rocket salad dressed with lemon juice and olive oil cuts through the richness of the crab. For a heartier meal, roasted asparagus or crispy potato wedges make excellent side dishes.

How To Store

Store leftover cooked crab cakes in an airtight container in the fridge for up to two days. Reheat them in an oven at 180°C (350°F) for 10 minutes to bring back the crisp exterior. You can freeze uncooked patties for up to three months.

FAQs

Can I use imitation crab meat? Imitation crab has a completely different texture and sweetness level. It will not hold together or taste the same, so genuine crab meat is highly recommended.

Why did my crab cakes fall apart? They usually fall apart if they were not chilled long enough or if the pan was too cold. Ensuring the pan is hot and the patties are cold prevents sticking and breaking.

Can I bake these instead of frying? Yes, you can bake them on a greased baking sheet at 200°C (400°F) for 12 to 15 minutes. However, pan-frying gives the best golden crust.

Nutrition

• Calories: 310 kcal
• Total Fat: 22 g
• Saturated Fat: 6 g
• Cholesterol: 125 mg
• Sodium: 520 mg
• Total Carbohydrate: 9 g
• Protein: 21 g

Try More Recipes:

• Gordon Ramsay Guacamole Recipe
• Gordon Ramsay Tomato Salsa Recipe
• Gordon Ramsay Pumpkin Hummus Recipe

Gordon Ramsay Crab Cake Recipe

Recipe by Sophie Lane

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

Gordon Ramsay Crab Cake Recipe yields crispy, tender patties packed with jumbo lump crab meat, fresh parsley, and panko breadcrumbs. Ready in 55 minutes, this simple but impressive seafood dish is a brilliant starter for your next dinner party.

Ingredients

• 1 lb jumbo lump crab meat

• 1/4 cup mayonnaise

• 1 tsp Dijon mustard

• 1 tbsp Worcestershire sauce

• 1 large egg, beaten

• 1/4 cup fresh parsley, finely chopped

• 1/2 cup panko breadcrumbs

• 2 tbsp unsalted butter

• 1 tbsp olive oil

• Sea salt and freshly ground black pepper to taste

Directions

• 1. Prepare the base: In a medium bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, beaten egg, and chopped parsley.
• 2. Fold the crab: Gently fold the jumbo lump crab meat and panko breadcrumbs into the wet mixture. Be very careful not to break up the crab lumps.
• 3. Form the patties: Shape the mixture into four equal-sized patties. Place them on a plate, cover, and chill in the fridge for 30 minutes.
• 4. Fry the crab cakes: Heat the olive oil and butter in a large non-stick skillet over medium heat. Once the butter is foaming, carefully add the chilled patties.
• 5. Cook to golden: Pan-fry for 4 to 5 minutes per side until the crust is deep golden brown and crisp. Serve immediately with fresh lemon wedges.