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Crab Cakes

crispy golden crab cakes on a platter with tartar sauce and lemon wedges, the perfect party appetizer
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  20 min

Ingredients

  • 1 pound fresh lump crab meat
  • 2 large eggs, beaten
  • ½ cups panko breadcrumbs
  • 1 celery rib, minced (about ¼ cup)
  • 3 green onions, white and green parts, minced (about ¼ cup)
  • ¼ cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Old Bay seasoning
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper
  • Vegetable oil, for frying
  • Lemon wedges, for serving
  • Tartar sauce, for serving

Method

  1. Place the crab in a large bowl. Use a fork to flake the crab into smaller, bite-size pieces, if necessary. Fold in the beaten eggs until just combined. Add the panko, celery, green onions, mayonnaise, Dijon, Worcestershire, Old Bay, salt, and pepper. Gently fold until just combined, being careful not to overmix.
  2. Divide the mixture into 8 equal portions. Using your hands, carefully shape the portions into patties about 3-inches wide and 1-inch thick. 
  3. Pour ¼-inch of oil into a large skillet. Heat over medium-low heat until the oil is glistening.
  4. Working in batches, add the crab cakes in a single layer, being careful not to overcrowd the pan.
  5. Cook until just golden brown on the bottom, about 3 minutes. Carefully flip and cook until the other side is golden brown, about 3 minutes more. Transfer to a wire cooling rack. Repeat with the remaining crab cakes, adding more oil to the skillet as needed to maintain ¼ inch. 
  6. Arrange the crab cakes on a serving platter with lemon wedges for squeezing. Serve with the tartar sauce alongside.