Crab Cakes Recipe

Prepare ingredients

Pick through the lump crab meat to remove any shells and cartilage; keep large lumps intact for texture. Finely chop parsley and slice green onions thin.

Combine wet ingredients

In a large bowl, whisk together 1/2 cup mayonnaise, 1 large egg, 1 tablespoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice and 1 teaspoon Old Bay seasoning until smooth.

Mix base

Add 3/4 cup breadcrumbs, chopped parsley (2 tbsp), sliced green onions (2), 1/2 teaspoon salt and 1/4 teaspoon black pepper to the bowl. Stir to combine into a cohesive mixture.

Fold in crab

Gently fold the lump crab meat into the mixture using a rubber spatula or your hands. Work carefully to avoid breaking up the lumps — mix just until evenly coated. If mixture feels too wet to form, add up to 2 tablespoons additional breadcrumbs.

Chill

Cover the bowl and refrigerate for at least 30 minutes (up to 2 hours). Chilling firms the mixture and helps the cakes hold shape during cooking.

Portion

Divide the chilled crab mixture into 8 equal portions (about 3–3.5 ounces each) for smaller cakes or 4 portions for larger ones. Gently shape each portion into a compact patty about 1 inch thick.

Set up dredging station

Place 1/2 cup flour in a shallow dish and the extra 3/4 cup panko in another shallow dish. Lightly dust each patty with flour, then press both sides into panko to coat the exterior evenly. Shake off excess.

Rest before cooking

Place coated patties on a tray and refrigerate 15 minutes to help the coating adhere; this reduces falling apart when cooking.

Heat pan

In a large skillet over medium heat, melt 2 tablespoons butter with 2 tablespoons neutral oil. Heat until butter foams and sizzles but does not brown; the oil helps prevent burning.

Pan-fry crab cakes

Arrange crab cakes in the skillet without overcrowding (work in batches if necessary). Cook 3–4 minutes per side, or until golden brown and a thermometer inserted into center reads 145°F (63°C). If cakes brown too quickly, reduce heat to medium-low and cover briefly to ensure warming through without burning the crust.

Drain

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

Make sauce

Whisk together 1/2 cup mayonnaise, 2 tablespoons finely minced dill pickle, 1 teaspoon chopped capers, 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard and 1 tablespoon chopped parsley. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Adjust lemon or salt to taste. Chill until ready to serve.

Serve warm crab cakes with the tartar sauce, lemon wedges and a simple salad or steamed vegetables. Garnish with extra chopped parsley and a sprinkle of Old Bay if desired.