Crab Cakes Recipe

Prepare crab meat

Place lump crab meat in a large bowl and gently inspect for any remaining shell pieces. Flake large lumps gently with your fingers — avoid breaking up the lumps too much; you want visible chunks in the finished cakes.

Make binding mixture

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

Combine cake ingredients

Add the finely diced celery (1/4 cup), diced green onion (2 tbsp), chopped parsley (2 tbsp) and 1/2 cup panko breadcrumbs to the bowl with the crab. Pour the binding mixture over the crab and gently fold with a rubber spatula or your hands until evenly coated. Mix just enough to combine — do not overwork.

Form cakes

Divide the mixture into 8 portions (about 2 oz each for appetizer size, or form 4 larger 4 oz dinner cakes). Gently press each portion into a compact patty about 3/4 inch thick and 3 inches across. Place formed cakes on a parchment-lined tray. Refrigerate for at least 30 minutes to help them set; up to 2 hours is fine.

Cook crab cakes

Heat a large skillet over medium-high heat. Add 2 tablespoons neutral oil and 2 tablespoons unsalted butter. When the butter is foaming and oil is shimmering, remove cakes from fridge. Working in a single layer (do not crowd), place cakes in the skillet and sear 3–4 minutes on the first side until a deep golden brown crust forms. Carefully flip and cook 2–3 minutes more until cooked through and crusted. Internal temperature should reach 145°F (63°C). Transfer to a wire rack and keep warm in a low oven (200°F / 95°C) if cooking in batches.

Finish

If desired, squeeze a little fresh lemon over the cakes before serving and garnish with microgreens or chopped parsley.

While the crab cakes chill, mix 1/2 cup mayonnaise, 2 tablespoons dill pickle relish, 1 teaspoon chopped capers, 1 teaspoon finely minced red onion, 1 teaspoon fresh lemon juice, 1/2 teaspoon Dijon mustard and 1 teaspoon chopped fresh dill or parsley in a small bowl. Season with 1/8 teaspoon kosher salt and 1/8 teaspoon black pepper. Taste and adjust—add more relish for sweetness, more lemon for brightness. Cover and refrigerate for at least 20 minutes to let flavors meld.

Serve crab cakes hot with a generous dollop of house tartar sauce, lemon wedges on the side and optional microgreens or chopped parsley for color. Recommend 2 crab cakes per person for a main course (4 oz each) or 2–4 total for appetizers depending on size.