Crab Cakes Recipe

Prepare crab meat

Inspect the lump crab meat for shells and cartilage. Gently pick through and remove any unwanted pieces. Keep the lumps intact as much as possible for texture.

In a large bowl, whisk together 1 cup mayonnaise, 1 large egg, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon Old Bay seasoning, 1 tablespoon lemon zest, 1 tablespoon fresh lemon juice, 1 teaspoon salt, and 1 teaspoon black pepper until smooth.

Fold in the crab meat gently with a rubber spatula, taking care not to shred the lumps. Add 2 tablespoons chopped parsley and 2 sliced green onions and fold just to combine.

Stir in 3 tablespoons Panko breadcrumbs to help bind. Test the mixture by forming a small patty; if it doesn’t hold, add another tablespoon of Panko. Do not overwork the mixture.

Cover the bowl with plastic wrap and refrigerate for 30 minutes to firm the mixture and allow flavors to meld. If short on time, chill for at least 15 minutes.

Line a baking sheet with parchment paper or lightly oil it. Divide the chilled mixture into 8 equal portions for 8 medium cakes (adjust number for desired size). Gently form each portion into a round patty about 3/4 inch thick, compressing lightly to hold shape while keeping crab lumps intact.

Set up a dredging station: one shallow bowl with 1 cup all-purpose flour, one bowl with 2 beaten large eggs, and one shallow dish with 1 cup Panko breadcrumbs. Season the flour lightly with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Dredge each patty first in flour (shake off excess), then dip into the beaten eggs, then press gently into the Panko breadcrumbs to coat evenly. Place coated cakes on the prepared baking sheet. If you prefer a lighter crust, omit the flour step and only egg/Panko.

Heat a large skillet over medium heat. Add 2 tablespoons unsalted butter and 2 tablespoons neutral oil to the pan. When butter foams and the oil shimmers (but before butter browns), place crab cakes in the skillet without crowding — cook in batches if necessary.

Fry for 3–4 minutes per side, or until golden brown and crisp. Use a thin spatula to carefully flip the cakes. If cooking from chilled, they may need an extra 1–2 minutes per side. Internal temperature should reach 145°F (63°C) and cakes should be hot through.

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

Serve immediately with lemon wedges and optional tartar or lemon aioli (recipe below). Garnish with additional chopped parsley and a sprinkle of Old Bay if desired.

While crab cakes chill (or during cooking), make the sauce: in a small bowl combine 1 cup mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon chopped capers, 2 tablespoons finely chopped cornichons or dill pickle, 1 teaspoon lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir until smooth and taste for seasoning; adjust lemon or salt as needed.

Cover and refrigerate until ready to serve. Spoon a dollop alongside each crab cake or drizzle lightly on top.