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Ingredients
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Crab Cakes
Tartar-style Drizzle (optional)
Finish / Serving
Method
Crab Cakes
- 1
Prepare crab mixture
Gently pick through the lump crabmeat to remove any shells or cartilage. In a large bowl, whisk together 1/4 cup mayonnaise, 1 large egg, 1 tablespoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, 2 tablespoons sliced green onions, 2 tablespoons chopped parsley, 1/2 teaspoon Old Bay, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper until smooth.
- 2
Fold the crabmeat into the dressing mixture carefully, trying to keep lumps intact. Add 1/2 cup panko breadcrumbs and gently fold until mixture holds together when pressed; avoid overmixing. If mixture seems too loose, add up to 1-2 tablespoons more panko.
- 3
Divide the mixture into 6 small cakes (about 2 tablespoons each) or 4 medium cakes (about 1/3 cup each), depending on preference. Shape gently into firm patties about 1/2 to 3/4-inch thick. Place cakes on a baking sheet and refrigerate for at least 20 minutes to firm up — this helps them hold together when frying.
- 4
Pan-fry the crab cakes
Heat a large skillet over medium heat. Add 1/2 cup vegetable oil and 1 tablespoon butter (optional) and let the fat come to 325–350°F (oil should shimmer but not smoke). Carefully place chilled crab cakes in the pan without overcrowding (work in batches if necessary). Fry for 3–4 minutes on the first side until deep golden brown and set, then flip gently and fry another 2–3 minutes until the second side is golden and the center is cooked through. Adjust heat so they brown evenly without burning. Total cook time per cake approximately 5–7 minutes.
- 5
Transfer cooked crab cakes to a paper towel–lined plate to drain briefly and rest for a minute.
Tartar-style Drizzle (optional)
- 6
While cakes rest, whisk together 1/4 cup mayonnaise, 1 teaspoon sweet pickle relish, 1/2 teaspoon lemon juice, 1/4 teaspoon hot sauce and 1/8 teaspoon salt until smooth. Taste and adjust seasoning. Serve a small dollop alongside or lightly drizzle across the top of each crab cake.