Crab Cakes Recipe

Prepare crab

Place the lump crab meat in a large bowl. Gently pick through the crab to remove any visible bits of shell and to break up any large chunks slightly while keeping most lumps intact for texture.

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

Add 3/4 cup breadcrumbs (or panko), 2 tablespoons finely chopped parsley, and 2 tablespoons finely chopped green onion to the wet mixture. Stir to combine and let sit 2–3 minutes so the breadcrumbs absorb some moisture.

Gently fold the seasoned binder into the bowl with the crab meat—use a spatula and fold just until incorporated. Do not overmix; leave small chunks of crab intact. The mixture should hold together when gently pressed. If too wet, add up to 2 tablespoons additional breadcrumbs; if too dry, add 1 teaspoon mayonnaise or a splash of lemon juice.

Cover the bowl and refrigerate the mixture for 30 minutes. Chilling helps the cakes hold together when formed and fried.

Prepare three shallow dishes for a dredging station: one with 1/2 cup flour seasoned lightly with salt and pepper, one with 1 beaten egg, and one with 1/2 cup additional breadcrumbs or panko. Line a tray with parchment paper and lightly oil it.

Using a 1/3-cup measure (or about 3 ounces) scoop the chilled crab mixture and gently form into patties roughly 3 inches across and 3/4–1 inch thick. Make 6 medium crab cakes. Press gently to compact, but don't overwork.

Dredge each patty first in the seasoned flour, shaking off excess, then dip into the beaten egg, and finally press into the additional breadcrumbs to evenly coat. Transfer coated cakes to the prepared tray. If coating seems loose, press breadcrumbs lightly to adhere. Chill coated cakes for 10–15 minutes to set the crust (optional but helpful).

Heat a large skillet over medium heat. Add 2 tablespoons neutral oil and 2 tablespoons unsalted butter. Once the butter foams and the oil shimmers (about 325–350°F / 160–175°C), add the crab cakes in a single layer without crowding—work in batches if needed.

Cook crab cakes undisturbed 3–4 minutes on the first side until golden brown and a firm crust forms. Flip carefully using a thin spatula and cook 2–3 minutes more on the second side until golden and cooked through (internal temperature ~145°F / 63°C). If browning too quickly, reduce heat to medium-low. Cooking time may vary slightly depending on thickness.

Transfer cooked crab cakes to a paper towel–lined plate or a warm oven (200°F / 95°C) to keep warm while you cook remaining cakes. Wipe the pan clean or add a little more butter and oil between batches if needed.

While the cakes chill/cook, combine 1/2 cup plain Greek yogurt or mayonnaise, 2 teaspoons finely chopped dill pickle or capers, 1 teaspoon finely chopped fresh dill or parsley, 1 teaspoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a small bowl. Stir until smooth and taste; adjust lemon, salt or herbs as desired.

Refrigerate the sauce until serving. Spoon or drizzle a tablespoon per cake, or serve on the side with lemon wedges.