Crab Cakes Recipe

Prepare ingredients

Pick through the lump crab meat and remove any shells or cartilage. Gently break up large lumps into bite-sized pieces—avoid shredding the crab.

In a large bowl combine 0.5 cups mayonnaise, 1 beaten large egg, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon Old Bay (or seafood seasoning), 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth.

Fold the diced celery, diced green onion, and chopped parsley into the dressing. Add 3/4 cup panko breadcrumbs and gently fold in the crab meat until just combined. Do not overmix; the mixture should hold together when pressed but still be chunky.

Cover the bowl and chill the mixture in the refrigerator for at least 30 minutes (up to 2 hours). Chilling helps the cakes hold their shape.

After chilling, divide the mixture into 8 equal portions for smaller cakes or 4 portions for larger cakes. Gently form each portion into a compact patty about 3/4 to 1 inch thick, handling as little as possible to maintain lumps of crab.

Set up a dredging station: place 1/2 cup flour in one shallow dish, 1 beaten egg in another, and 1/2 cup panko breadcrumbs in a third. Lightly coat each patty with flour, shake off excess, dip into the beaten egg, then press into panko breadcrumbs to coat evenly. Press crumbs gently so they adhere but do not compress the cake.

If you prefer a lighter crust, skip the panko coating and cook the patties lightly oiled in the pan; coating adds crunch and protects the crab while searing.

Heat a large skillet over medium heat and add 4 tablespoons vegetable oil and 1 tablespoon unsalted butter (if using). When the butter foams and the oil shimmers, place the crab cakes in the pan without crowding (work in batches if necessary).

Cook the cakes for 3 to 4 minutes on the first side until golden brown and a crust forms. Carefully flip and cook the other side 3 to 4 minutes until golden and heated through. Internal temperature should reach 145°F (63°C) if measured; cakes should be hot and set.

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 you cook remaining cakes.

While the cakes cook, stir together 1/2 cup mayonnaise, 2 tablespoons chopped dill pickle, 1 teaspoon chopped capers, 1 teaspoon finely chopped shallot, 1 teaspoon lemon juice, 1/8 teaspoon salt and 1/8 teaspoon black pepper in a small bowl. Taste and adjust seasoning. Chill until ready to serve.

Serve each crab cake with a lemon wedge and a dollop of tartar sauce or your favorite aioli. Garnish with extra chopped parsley and a sprinkle of Old Bay if desired.