A crab cake is a pan-fried, baked, or grilled patty of lump or backfin crab meat bound with breadcrumbs, egg, and mayonnaise, and seasoned with mustard, Worcestershire sauce, and herbs. It's most closely associated with the Chesapeake Bay and Mid-Atlantic coast of the United States, where blue crab is the traditional meat, though Dungeness crab is common in Pacific versions.
The goal in a good crab cake is to let the sweet, delicate crab meat dominate, using just enough binder to hold the cake together without turning it into a breadcrumb patty. Crab cakes are typically served with an acidic counterpoint - lemon juice or a vinegar-based sauce - or a creamy one like remoulade or tartar sauce, alongside sides such as coleslaw or mashed potatoes.
They're served as an appetizer, individually or on a shared plate, or as a main course, and can be pan-fried, baked, or grilled depending on the crust and texture desired.