Crab Cakes Recipe

Prepare crab

Place the lump crab meat in a large bowl. Gently check for and remove any shells or cartilage pieces. Try to keep lumps of crab intact rather than shredding completely.

Combine wet ingredients

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

Add aromatics and binder

Fold the finely diced celery (1/4 cup), diced red bell pepper (1/4 cup), 2 tablespoons chopped parsley and 2 tablespoons finely sliced green onion into the crab meat. Pour the mayonnaise-egg mixture over the crab and gently fold to combine without breaking up the lumps. Add 3/4 cup fine dry breadcrumbs and fold until the mixture holds together when pressed; do not overmix. If mixture feels too wet, add up to 2 tablespoons additional breadcrumbs a tablespoon at a time.

Form cakes

Using a 1/3-1/2 cup measure (about 3½–4 oz each) form 8 evenly sized patties. Lightly press each patty so it holds together but remains slightly loose. Place formed patties on a parchment-lined tray and refrigerate for at least 30 minutes (this firms them for better frying). If you prefer, chill 1–2 hours.

Coat (optional)

If desired for extra crust, lightly dredge each chilled patty in a small amount of additional fine breadcrumbs, pressing gently to adhere. Shake off excess.

Heat a large skillet over medium heat. Add 2 tablespoons unsalted butter and 2 tablespoons neutral oil. Swirl until butter is melted and foam subsides; oil prevents butter from burning.

Gently place the chilled crab cakes in the skillet, leaving at least 1/2 inch between them. Cook without moving for 3–4 minutes until the bottom is deep golden brown and a crust forms. Reduce heat slightly if they are browning too fast.

Carefully flip the crab cakes using a thin spatula. Cook 2.5–3 minutes on the second side until golden and the interior is set (internal temp about 145°F / 63°C). If cakes are thick, cover pan briefly for 30–60 seconds to finish through, but avoid steaming too long to preserve crust.

Transfer cooked crab cakes to a wire rack set over a sheet pan or to paper towels to drain briefly. Keep warm in a low oven (200°F / 95°C) if cooking in batches.

While crab cakes chill or cook, combine 1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickle, 1 teaspoon chopped capers, 1 teaspoon fresh lemon juice, 1/2 teaspoon Dijon mustard and 1 teaspoon chopped parsley in a small bowl. Season with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Mix until smooth and refrigerate until ready to serve.

Serve crab cakes hot with lemon wedges and the prepared tartar sauce on the side. They pair well with a simple green salad, coleslaw or roasted potatoes.