Crab Cake Recipe
Golden, crispy crab cakes made with fresh crab meat, seasoned to perfection, and served with zesty lemon wedges and tangy tartar sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cakes
Method
Cooking Instructions
Prepare the Mixture
In a large bowl, combine the fresh crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, chopped green onions, bread crumbs, and beaten egg. Season with salt and black pepper to taste. Mix gently to combine, being careful not to break up the crab meat too much.
Form the Cakes
Using your hands, form the mixture into patties, about 2-3 inches in diameter. Place the formed crab cakes on a baking sheet lined with parchment paper.
Chill the Cakes
Refrigerate the crab cakes for at least 30 minutes to help them hold their shape while frying.
Fry the Crab Cakes
Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes in batches, cooking for about 4-5 minutes on each side or until golden brown and crispy. Remove from the skillet and drain on paper towels.
Serve
Serve the crab cakes warm with lemon wedges and tartar sauce on the side.