Crab Cakes Recipe

Prepare ingredients

Pick through the lump crab meat and remove any shells or cartilage. Place crab meat in a large mixing bowl and gently flake into bite-sized pieces, taking care not to overwork so the lumps remain intact.

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

Add the wet mixture to the bowl with the crab. Add 1 cup panko breadcrumbs, 2 tablespoons chopped fresh parsley and sliced green onions. Gently fold ingredients together with a spatula just until combined. Do not overmix — the mixture should hold together but still show visible crab lumps. If mixture feels too loose, add up to 2 tablespoons additional breadcrumbs; if too dry, add 1 teaspoon mayonnaise.

Divide the crab mixture into 8 equal portions for smaller cakes or 4 larger cakes. Use a 1/3-cup measure for even patties. With lightly oiled hands, gently shape each portion into a patty about 3/4 inch to 1 inch thick and approximately 2.5–3 inches wide.

Place the 3/4 cup additional panko breadcrumbs in a shallow dish. Lightly press each patty into the breadcrumbs on both sides to coat. Shake off excess and set the coated patties on a parchment-lined baking sheet. Chill the patties in the refrigerator for at least 20 minutes (this helps them hold their shape during cooking).

Heat a large skillet over medium heat. Add 2 tablespoons unsalted butter and 2 tablespoons vegetable oil. When the butter has melted and the fat is shimmering (but not smoking), add crab cakes to the pan without crowding — cook in batches if necessary.

Fry the crab cakes for 3–4 minutes per side, or until golden brown and crisp on both sides. Carefully flip using a wide spatula. Internal temperature should reach 145°F (63°C) if using a thermometer. If the exterior browns too quickly before heating through, reduce heat to medium-low and tent the pan with foil for a minute or two.

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

While cakes chill or cook, make the tartar sauce: combine 1/2 cup mayonnaise, 2 tablespoons dill pickle relish, 1 teaspoon lemon juice, 1 teaspoon chopped capers (if using), 1 teaspoon chopped fresh dill or parsley, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a small bowl. Stir until smooth and chill until ready to serve.

Serve crab cakes hot with lemon wedges and the tartar sauce or a simple remoulade. Garnish with extra chopped parsley or microgreens if desired.