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INGREDIENTS
- 1 pound backfin or lump crab meat
- 2 large eggs, beaten
- 1/2 cup panko breadcrumbs or seasoned breadcrumbs
- 3 tablespoons mayonnaise
- 2 tablespoons fresh parsley, plus extra for garnish
- 2 teaspoons dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Old Bay seasoning
- vegetable oil or unsalted butter, for frying
- kosher salt and freshly ground pepper, to taste
- lemon (wedges), garnish, optional
- Tartar Sauce:
- 1 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon red onion, minced
- 1 tablespoon sweet pickle relish
- 1 teaspoon dijon mustard
PREPARATION
- Line a baking sheet with parchment paper and set aside.
- In a large bowl, stir together beaten eggs, mayonnaise, mustard, parsley and Worcestershire sauce, then mix in Old Bay seasoning, salt and pepper.
- Add in crab meat and panko breadcrumbs, then gently fold into egg mixture, making sure to not shred crab meat.
- Using a tablespoon or ice cream scoop, form mixture into 6 crab cakes and place them on parchment lined baking sheet.
- Cover with plastic wrap, then refrigerate for 1 hour, or until ready to prepare.
- Heat 2-3 tablespoons canola oil or butter in a large (non-stick) skillet over medium-high heat and fry crab cakes, making sure not to crowd them, for 3-5 minutes per side, or until golden brown and cooked through.
- Repeat with second batch of crab cakes, if necessary, then serve immediately with tartar sauce and fresh lemon. Enjoy!
- For Tartar Sauce: mix all ingredients together until thoroughly incorporated, then chill until ready to serve.