Crab Cake Recipe

Prepare crab meat

Place lump crab meat in a large bowl. Gently pick through the crab to remove any shell fragments, taking care not to break up lumps of meat too much.

Combine wet ingredients

In a separate small bowl whisk together 1/2 cup mayonnaise, 1 beaten egg, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, and 1 teaspoon Worcestershire sauce until smooth.

Mix dry seasonings

To the bowl with crab meat add 1 cup plain breadcrumbs, 1 teaspoon Old Bay seasoning, 2 tablespoons chopped parsley, 2 sliced green onions, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Gently fold the mixture to combine.

Bring mixture together

Pour the wet mixture into the crab/crumb mixture. Using a rubber spatula or your hands, gently fold until ingredients are evenly incorporated. Avoid overmixing — you want the crab lumps to remain intact. The mix should hold together when pressed; if too wet, add up to 2 tablespoons additional breadcrumbs.

Form patties and chill

Divide the mixture into 6 equal portions (about 3 ounces each) and shape into round cakes about 3 inches wide and 3/4 inch thick. Place formed cakes on a tray lined with parchment and refrigerate for at least 30 minutes to firm up, which helps them hold during frying.

Set up dredging station

Arrange three shallow dishes: one with 1/2 cup flour seasoned lightly with salt, one with 1 beaten egg, and one with 1 cup panko breadcrumbs. Lightly press each chilled crab cake into the flour, shaking off excess; dip into the beaten egg, letting excess drip off; press into the panko to coat both sides evenly.

Heat oil

Heat 3 tablespoons vegetable oil in a large nonstick or cast-iron skillet over medium heat. The oil is ready when a pinch of panko sizzles gently on contact.

Pan-fry crab cakes

Add crab cakes to the skillet without overcrowding (work in batches if needed). Fry 3–4 minutes per side, until golden brown and crisp, flipping carefully with a spatula. Lower heat if they brown too quickly; internal temperature should reach 145°F (63°C) or cakes should feel firm and hot throughout.

Drain and keep warm

Transfer cooked crab cakes to a wire rack set over a baking sheet or paper towels to drain. Keep in a warm oven (about 200°F / 95°C) while finishing remaining cakes so they stay crisp.

While cakes chill or fry, combine 1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickle, 1 teaspoon chopped capers, 1 teaspoon lemon juice, 1 teaspoon chopped parsley, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Stir until smooth and refrigerate until ready to serve.

Serve 2–3 crab cakes per person with a lemon wedge and a dollop of tartar sauce or aioli. They pair well with a simple green salad or roasted vegetables.