The Original Crab Trap Recipe

Pick and combine

Gently pick through the lump crab meat to remove any shells and discard dark bits. Place crab meat in a large bowl and break it into bite-sized pieces with your hands or a fork.

In a separate medium bowl, whisk together 1 cup mayonnaise, 3 tablespoons dry breadcrumbs, 1 beaten egg, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon Old Bay seasoning, 1 tablespoon lemon juice, sliced scallions, chopped parsley, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper until smooth.

Fold the wet mixture into the crab meat very gently so you keep lumps intact. Add 1 cup panko breadcrumbs last and fold just until evenly incorporated. The mixture should hold together when pressed; if too wet, add up to 1–2 tablespoons extra panko or dry breadcrumbs.

Cover the bowl and refrigerate for at least 30 minutes to firm up. This helps the cakes hold their shape when frying.

Prepare three shallow dishes: one with 1 cup all-purpose flour, one with 2 beaten eggs, and one with 1 cup additional panko breadcrumbs. Lightly flour a work surface.

Divide the chilled crab mixture into 8 even portions for 4 sandwiches or 12 smaller cakes for appetizers. Gently form each portion into a compact patty about 3/4-inch thick. Do not overwork.

Dredge each patty first in flour (shake off excess), then dip into beaten eggs, and finally coat evenly with panko breadcrumbs. Press the panko gently to adhere.

Pour about 1 cup vegetable oil into a large heavy skillet (cast iron preferred) to create a 1/4-inch layer. Heat over medium heat until oil reaches 350°F (175°C) or until a pinch of breadcrumbs sizzles on contact.

Working in batches to avoid crowding, add patties to the hot oil and cook 3–4 minutes per side, or until golden brown and crisp. Adjust heat as needed so they brown without burning; internal temperature should reach 145°F (63°C).

Transfer cooked cakes to a wire rack set over a baking sheet or to paper towels to drain. Keep warm in a 200°F (95°C) oven if cooking in multiple batches.

While cakes chill or fry, make the sauce. In a small bowl combine 1 cup mayonnaise, 3 tablespoons sweet pickle relish, 1 tablespoon chopped capers, 1 tablespoon lemon juice, 1 teaspoon hot sauce, 1 teaspoon chopped fresh dill or parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until smooth and taste; adjust seasoning or acidity with more lemon or salt if needed.

Refrigerate sauce until ready to serve. It can be made a day ahead and kept covered.

If serving as sandwiches, lightly toast 4 brioche or potato rolls and spread a generous tablespoon of the tartar-style sauce on both cut sides. Place a handful of mixed greens on the bottom half, top with a hot crab cake, another spoonful of sauce, and finish with the top bun. Serve two smaller cakes per roll if using smaller patties.

For plated service, arrange mixed greens on plates, set 1–3 crab cakes on the greens, spoon sauce on or alongside the cakes, and garnish with lemon wedges. Serve immediately while cakes are warm and crisp.

Leftovers: Store crab cakes and sauce separately in airtight containers in the refrigerator for up to 2 days. Re-crisp cakes in a 375°F (190°C) oven for 8–10 minutes.