Crab Cake Recipe

Prepare crab mixture

Gently pick through the lump crab meat to remove any shells and large cartilage pieces; transfer to a large mixing bowl. Add 3 tablespoons mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon Old Bay (or seafood seasoning), 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 2 tablespoons finely chopped parsley, and the finely chopped scallion. Fold the ingredients together carefully with a rubber spatula to avoid breaking up the crab too much.

Binder and texture

Lightly beat the egg in a small bowl and fold it into the crab mix. Add 3 tablespoons panko breadcrumbs and gently combine until the mixture holds together when pressed; do not overwork. If mixture feels too wet, sprinkle in up to 1–2 more tablespoons of panko. If too dry, add a teaspoon of mayonnaise.

Form cakes and chill

Divide the mixture into four equal portions (about 4 ounces each) and shape into compact patties about 3 inches across and 3/4 inch thick. If desired, press each patty lightly into extra panko for a crisper exterior. Place the formed cakes on a plate or baking sheet, cover loosely with plastic wrap, and chill in the refrigerator for at least 20 minutes (or up to 1 hour) to firm up so they hold during cooking.

Cook crab cakes

Heat a large skillet over medium heat and add 1 tablespoon butter and 1 tablespoon neutral oil. When the butter foams and the pan is hot (but not smoking), carefully add the chilled crab cakes, leaving space between them. Cook without moving 3–4 minutes until the underside is golden brown and crisp. Gently flip using a thin spatula and cook the other side 3–4 minutes until golden and cooked through. If cakes are browning too quickly, reduce heat to medium-low and cover briefly for 1–2 minutes to ensure they heat through. Transfer cooked cakes to a wire rack or plate lined with paper towels to rest for a minute.

While the cakes chill or cook, combine 1 tablespoon mayonnaise, 1 tablespoon finely minced dill pickle, 1 teaspoon chopped capers, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, 1 teaspoon finely chopped parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Stir until smooth and taste; adjust acidity with more lemon juice or seasoning as needed. Refrigerate until ready to serve.

Toast the rolls

Melt 1 tablespoon butter in a skillet over medium heat. Place the split rolls cut-side down and toast 1–2 minutes until golden and fragrant. Remove from pan.

Build the sandwich

Spread about 1/2 tablespoon tartar sauce on the bottom half of each toasted roll. Place 1–2 lettuce leaves on each bottom half (use 1 cake per roll). Top with a hot crab cake, add a small dollop (about 1 teaspoon) more tartar sauce on the crab if desired, and finish with the top bun. Serve immediately with lemon wedges alongside.

Serve

Serve each crab cake sandwich warm. Offer extra tartar sauce and lemon wedges at the table. Leftover crab cakes can be refrigerated for up to 2 days and gently reheated in a skillet.