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Ingredients
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Crab Cake Mixture
Coating & Cooking
Optional Sauce (Tartar or Remoulade)
Method
Crab Cake Mixture
- 1
Prepare crab
Inspect the lump crab meat for any shells and gently pick out large pieces of cartilage. Transfer crab meat to a large mixing bowl and break up any very large lumps gently with your fingers — keep pieces large enough to yield texture.
- 2
Mix binder
In a medium bowl whisk together 1 tablespoon mayonnaise, 1 teaspoon Dijon mustard, the whole egg, 1 teaspoon Worcestershire sauce, lemon zest, lemon juice, Old Bay, kosher salt and black pepper until smooth.
- 3
Combine ingredients
Add the binder mixture to the crab meat along with 1 cup breadcrumbs (or panko), chopped parsley, and sliced green onions. Gently fold with a rubber spatula until just combined. Do not overmix — you want the crab lumps to remain distinct.
- 4
Chill mixture
Cover the bowl and refrigerate the mixture for at least 30 minutes (or up to 2 hours) to firm up; this makes it easier to form cakes and helps them hold together while cooking.
Forming & Coating
- 5
Shape cakes
Divide the chilled mixture into 6 equal portions for small/party cakes or 4 for larger cakes. Using slightly damp hands, gently shape each portion into a compact patty about 3/4 to 1 inch thick. Handle gently to preserve lumps of crab.
- 6
Dredge
Place 1 tablespoon flour in a shallow dish and the extra 1 cup breadcrumbs or panko in another. Lightly dredge each patty in flour, shaking off excess, then press both sides into the breadcrumbs to form a light coating. Place formed cakes on a tray and refrigerate for 10–15 minutes to set the coating.
Cook
- 7
Heat pan
In a large skillet over medium heat, add 2 tablespoons unsalted butter and 2 tablespoons neutral oil. Heat until the butter foams and the mixture is shimmering but not smoking.
- 8
Pan-fry crab cakes
Add crab cakes to the pan without overcrowding (work in batches if needed). Fry for 3–4 minutes on the first side until golden brown and crisp, then carefully flip and cook an additional 3–4 minutes until the second side is golden and the center registers 145°F (63°C) or is just set and hot. Adjust heat to prevent burning; reduce to medium-low if browning too quickly.
- 9
Drain
Transfer cooked crab cakes to a wire rack set over a baking sheet or to paper towels briefly to drain excess oil. Keep warm in a low oven (200°F / 95°C) if cooking in batches.
Optional Sauce
- 10
Make sauce
In a small bowl combine 1 tablespoon mayonnaise, 1 tablespoon dill pickle relish (or chopped cornichons), 1 teaspoon lemon juice, 1 teaspoon chopped capers (optional), 1 teaspoon hot sauce (optional) and 1 teaspoon chopped parsley. Stir to combine and season with salt and pepper to taste. Chill until ready to serve.
- 11
Serve
Plate crab cakes with lemon wedges and the prepared sauce. Garnish with additional chopped parsley or sliced green onions if desired.