Crab Cake Recipe

Prepare crab

Gently check the lump crab meat for shells or cartilage and remove any small pieces. Place crab meat in a large mixing bowl and break up only large lumps gently with your fingers so you keep some lumps for texture.

Combine wet ingredients

In a separate small bowl whisk together 3 tablespoons mayonnaise, 1 large beaten egg, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice and 1 teaspoon Old Bay seasoning until smooth.

Mix aromatics and binder

To the crab bowl add 2 tablespoons finely diced celery (if using), 2 tablespoons finely diced green onion, 2 tablespoons finely chopped parsley, 3 tablespoons breadcrumbs (reserve remaining for coating), 1 teaspoon salt and 1/2 teaspoon black pepper. Pour the wet mixture over the crab and gently fold together with a rubber spatula until just combined. Do not overmix — you want the crab lumps to remain intact.

Chill

Cover the bowl and refrigerate the crab mixture for at least 30 minutes (up to 1 hour). Chilling firms the mixture so the cakes hold together when cooking.

Line a sheet pan or plate with parchment or wax paper. Use a 1/3-cup measuring cup (or an ice-cream scoop) to portion the chilled mixture into 6 equal portions for 6 medium cakes. Gently shape each portion into a compact patty about 3 inches across and 3/4 inch thick. Place patties on the prepared pan and refrigerate for 15 minutes to further firm, or proceed immediately.

Spread the 1/2 cup additional breadcrumbs or panko in a shallow dish. Lightly dredge each patty in the breadcrumbs, pressing gently so a thin coating adheres. Shake off excess. Place coated patties back on the pan.

Heat a large nonstick or cast-iron skillet over medium heat. Add 2 tablespoons unsalted butter and 2 tablespoons vegetable oil. When butter is melted and the fat shimmers (but not smoking), reduce heat to medium-low to prevent burning while ensuring an even golden crust.

Carefully add crab cakes to the skillet without overcrowding (work in batches if necessary). Cook for 3–4 minutes per side until golden-brown and crisp. Gently flip with a wide spatula — the cakes will be delicate, so support them when turning. If the cakes brown too quickly before heating through, lower the heat slightly and cook a bit longer (total internal temperature should be about 145°F/63°C if measured).

Transfer cooked crab cakes to a paper-towel-lined plate or a warm oven (200°F/95°C) to keep warm while cooking remaining cakes.

While cakes cook, whisk together 1/4 cup mayonnaise, 2 tablespoons chopped pickles, 1 teaspoon chopped capers (if using), 1 teaspoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon freshly ground black pepper and 1 tablespoon chopped parsley in a small bowl. Taste and adjust with more lemon, salt or mustard as needed. Refrigerate until ready to serve.

Serve crab cakes hot, topped with a lemon wedge and a dollop of the tartar sauce or a drizzle of extra lemon juice. Garnish with additional parsley and enjoy with a simple salad or roasted potatoes.