Crab Cakes Recipe

Prepare crab meat

Inspect the lump crab meat for any shells or cartilage and remove them. Gently pick through the crab with your fingers to keep lumps intact; you want large flakes where possible.

Mix base ingredients

In a large bowl, whisk together 1 cup mayonnaise, 1 large egg, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon Old Bay seasoning, 1 tablespoon fresh lemon juice, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper until smooth and uniform.

Add aromatics and binders

Fold the finely diced red bell pepper (1/4 cup), 2 tablespoons finely chopped parsley, and 2 tablespoons finely diced green onion into the mayonnaise mixture until evenly distributed.

Add crab & breadcrumbs

Gently fold in 1 pound lump crab meat and 3 ounces (about 3/4 cup) plain panko breadcrumbs into the wet mixture. Combine carefully — do not overwork — so you retain large flakes of crab. The mixture should hold together when gently pressed; if too loose, add up to 2 tablespoons additional panko.

Chill

Cover the bowl with plastic wrap and refrigerate the crab mixture for 20–30 minutes. Chilling firms the mixture and makes forming easier.

Form patties

Divide the chilled mixture into 8 equal portions (about 2.5–3 ounces each) for small cakes or 4 portions for larger cakes. Lightly wet your hands and gently shape each portion into a compact patty roughly 3/4 inch thick. Avoid compressing excessively.

Coating station

Place 1/4 cup all-purpose flour in a shallow dish, 1/2 cup panko breadcrumbs in another dish, and arrange the formed patties on a tray. Lightly dust each patty with flour, shake off excess, then press both sides into the panko to coat. Return to the tray and refrigerate 10 minutes to help the coating adhere (or proceed directly if short on time).

Preheat skillet

Place a large nonstick or stainless skillet over medium heat. Add 2 tablespoons unsalted butter and 2 tablespoons neutral oil. Heat until the butter melts and the oil shimmers but does not smoke (about 2–3 minutes).

Cook

Working in a single layer without overcrowding, add crab cakes to the skillet and cook for 3–4 minutes per side, until golden-brown and crisp. Flip carefully with a thin spatula; if cakes brown too quickly, reduce heat slightly. Internal temperature should reach 145°F (63°C) and cakes should feel firm and set.

Rest

Transfer cooked crab cakes to a wire rack set over a baking sheet or paper towel-lined plate. Keep warm in a 200°F (95°C) oven while you finish the remaining cakes, if desired.

Sauce

Whisk together 1/4 cup plain Greek yogurt or sour cream, 1/4 cup mayonnaise, 1 teaspoon chopped dill or parsley, 1 teaspoon fresh lemon juice, 1/2 teaspoon hot sauce (optional), 1/8 teaspoon salt, and a pinch (1/16 tsp) black pepper until smooth. Taste and adjust lemon, salt, or hot sauce to preference.

Serve

Serve crab cakes hot with a dollop of the sauce, lemon wedges, and additional chopped parsley. Offer a simple green salad or roasted potatoes alongside if desired.