Pan-Seared Crab Cakes Over Spinach

Golden, tender crab cakes served over a bed of fresh spinach and spooned with a rich tomato sauce. Finished with lemon, parmesan, and herbs, this dish feels restaurant-worthy but is simple enough to make at home.

Ingredients

For the crab cakes

• 1 lb lump crab meat, picked over
• 1 large egg
• ½ cup breadcrumbs or panko
• ¼ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• ¼ cup finely diced onion
• 1 tablespoon fresh parsley or basil, chopped
• ½ teaspoon Old Bay seasoning
• Salt and black pepper, to taste
• Olive oil or butter for cooking

For the spinach

• 4 cups fresh baby spinach
• 1 tablespoon olive oil
• 1 clove garlic, minced (optional)
• Salt and pepper, to taste

For the tomato base

• 1 cup marinara or chunky tomato sauce
• Optional: red pepper flakes or fresh herbs

For serving

• Fresh lemon wedges
• Shaved or grated parmesan cheese
• Dried or fresh herbs (parsley or basil)

Instructions

Make the crab cakes

1. In a large bowl, whisk together egg, mayonnaise, Dijon mustard, lemon juice, Old Bay, salt, and pepper.
2. Gently fold in crab meat, breadcrumbs, onion, and herbs, being careful not to break up the crab too much.
3. Form into thick patties and refrigerate for 15–20 minutes to help them hold their shape.

Cook the crab cakes

1. Heat olive oil or butter in a skillet over medium heat.
2. Cook crab cakes for 3–4 minutes per side until golden brown and warmed through.
3. Remove and keep warm.

Prepare the spinach

1. In a separate pan, heat olive oil over medium heat.
2. Add garlic if using and cook for 30 seconds.
3. Add spinach and sauté just until wilted. Season lightly with salt and pepper.

Warm the tomato sauce

1. Heat tomato sauce in a small saucepan until warmed through.
2. Season with herbs or red pepper flakes if desired.

Assemble

1. Spoon tomato sauce onto the plate.
2. Add a small bed of sautéed spinach.
3. Place a crab cake on top.
4. Finish with shaved parmesan, fresh herbs, and a lemon wedge.

Serving Tips

• Squeeze fresh lemon over the crab cake just before serving
• Pair with roasted vegetables, rice, or a crisp salad
• Perfect for date night or an elevated weeknight dinner