Crab Cakes Recipe

Prepare crab

Pick through the lump crab meat to remove any shells and large cartilage pieces; transfer to a large mixing bowl and gently break up any large lumps without shredding the meat.

Mix wet ingredients

In a small bowl whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, and lemon juice until smooth.

Combine mixture

Add the mayonnaise mixture to the bowl with the crab. Sprinkle in 3/4 cup fine breadcrumbs, chopped parsley, Old Bay, salt, and pepper. Using a rubber spatula or very gently with your hands, fold ingredients until evenly moistened and holding together. Do not overwork — you want lumps of crab to remain.

Check texture & chill

If the mixture seems too wet to form patties, add up to 2 additional tablespoons breadcrumbs. Taste and adjust seasoning if needed. Cover bowl and refrigerate for at least 30 minutes (up to 2 hours) to firm up the mixture — this helps cakes hold their shape when cooking.

Portion cakes

Line a baking sheet with parchment. Divide chilled crab mixture into 8 equal portions for 4-inch cakes (or 6 portions for larger cakes). Gently form each portion into a compact patty about 3/4 inch thick, taking care not to compress too firmly.

Set up dredging station

Place the flour in a shallow dish, beat the additional egg in a second shallow dish, and put the extra breadcrumbs in a third dish for coating.

Dredge cakes

Lightly dust each patty with flour, shaking off excess, dip into the beaten egg to coat, then press both sides gently into the breadcrumbs so they have a light, even crust. Return coated cakes to the parchment-lined sheet and chill 10 minutes — this helps the coating adhere during frying.

Heat pan

In a large heavy skillet (cast iron preferred) warm the butter and oil together over medium heat. Heat until butter is foaming and the oil shimmers but is not smoking; this gives a nice golden crust and prevents burning.

Cook crab cakes

Add crab cakes to the skillet in a single layer without crowding (work in batches if needed). Cook 3 to 4 minutes on the first side until deeply golden and crisp. Carefully flip with a thin spatula and cook 2.5 to 3 minutes on the second side until golden and cooked through. Internal temperature should reach about 145°F/63°C if checked. If the exterior browns too quickly, lower heat slightly and finish more slowly.

Drain and keep warm

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

Serve crab cakes hot with lemon wedges, a dollop of tartar sauce or remoulade, and a sprinkle of chopped parsley. They pair well with a simple green salad or roasted potatoes.