Crab Cakes

I have this thing with crab cakes. I will always order them and my absolute favorite recipe is flakey lump crab cakes with very little filler. This recipe is for my dream crab cakes—and they’re so easy to make at home. This recipe is for Maryland-style crab cakes and I included a quick tartar sauce recipe to serve them with.

Ingredients

Lump Crab Meat – The real deal. You can, of course, use imitation crab meat, but I find the lump crab meat to be really superior. If you’re a seafood lover, I recommend going for the real thing.
Panko – Just a little panko makes this recipe so delicious (and no soggy bread crumbs or crackers needed).
Vegetable Oil – Or any neutral oil for pan frying.
Eggs – To create a good binding.
Mayonnaise – I like to use Duke’s or Hellman’s.
Dijon Mustard
Worcestershire Sauce
Old Bay Seasoning
Salt
Celery – Super finely diced.
Parsley – Fresh parsley, finely chopped
Lemon Wedges – To serve on the side

Instructions

In a large mixing bowl, combine the eggs, mayonnaise, dijon mustard, Worcestershire, old bay, salt, celery, and parsley. Mix well.

Before adding the lump crab, check it over for any hard or sharp pieces of shell in the mixture. I lay it out on a paper towel and use my fingers to feel for any sharp bits (pieces of the claws) that need to be removed.

Add the lump crab and panko to the egg mixture and gently fold together the mixture using a rubber spatula or a spoon.

Shape the mixture into 12 small cakes (1/4 cup per cake) and refrigerate them for one hour or more. This helps them to bind together.

Preheat a nonstick skillet and add a thin layer of oil. Pan fry each crab cake for about 4 minutes per side (or until they are golden brown).

Serve warm crab cakes immediately with tartar sauce.

Tips for Making

Jumbo or Mini Crab Cakes? This recipe makes 12 small crab cakes (the perfect size for an appetizer). You may also double the size of each crab cake for an entree-sized portion. I like the smaller ones because they’re a bit more easy to flip in the hot oil.
Can you bake these? Yes, you can. They won’t quite have those crispy edges but you can bake these at 400°F for 15 minutes (flip them halfway through baking).
Variations – You can add hot sauce to your crab cake mixture for added heat. If you want to switch up the protein, you can also substitute the crab for chopped shrimp or salmon if you like.

Tartar Sauce Recipe

To make a quick tartar sauce, mix 1 cup mayonnaise, 2 tablespoons lemon juice, 1.5 tablespoons sweet relish, 1 tablespoon minced red onion, 1 teaspoon dijon mustard and salt and pepper to taste. Mix it up with a spoon and refrigerate until serving.

Frequently Asked Questions

Is it better to fry or bake crab cakes?

I prefer the crispy golden pan fried crab cakes, but this recipe can also be baked. Baking is technically easier (you don’t have to flip them in hot oil), but I would say both methods are very easy.

How do you reheat leftover crab cakes?

Don’t microwave these, but instead use your air fryer or your oven to reheat for a few minutes before serving.

What keeps crab cakes from falling apart?

The secret to keeping your crab cakes from falling apart is to let them sit in the refrigerator for at least one hour after forming the patties, before you fry or bake them.

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Learn to make Maryland Crab Cakes using real lump crab and very little filler. These crab cakes are easy to make at home.

Yield 12 crab cakes

Prep 10 minutes

Refrigerator resting time 1 hour

Cook 1 minute

Instructions

In a large mixing bowl, combine the eggs, mayonnaise, dijon mustard, Worcestershire, old bay, salt, celery, and parsley. Mix well.
Before adding the lump crab, check it over for any hard or sharp pieces of shell in the mixture. I lay it out on a paper towel and use my fingers to feel for any sharp bits (pieces of the claws) that need to be removed.
Add the lump crab and panko to the egg mixture gently and fold together the mixture using a rubber spatula or a spoon.
Shape the mixture into 12 small cakes (1/4 cup per cake) and refrigerate them for one hour or more. This helps them to bind together.
Preheat a nonstick skillet and add a thin layer of oil. Pan fry each crab cake for about 4 minutes per side (or until they are golden brown).
Serve warm crab cakes immediately with tartar sauce.

Notes

Jumbo or Mini Crab Cakes? This recipe makes 12 small crab cakes (the perfect size for an appetizer). You may also double the size of each crab cake for an entree-sized portion. I like the smaller ones because they’re a bit more easy to flip in the hot oil.
Can you bake these? Yes, you can. They won’t quite have those crispy edges, but you can bake these at 400°F for 15 minutes (flip them halfway through baking).
Variations You can add hot sauce to your crab cake mixture for added heat. If you want to switch up the protein, you can also substitute the crab for chopped shrimp or salmon if you like.
To make a quick tartar sauce, mix 1 cup mayonnaise, 2 tablespoons lemon juice, 1.5 tablespoons sweet relish, 1 tablespoon minced red onion, 1 teaspoon dijon mustard and salt and pepper to taste. Mix it up with a spoon and refrigerate until serving.