Crab Cakes Recipe
This easy recipe uses minimal fillers to let the delicious crab flavors stand out. Pair it with homemade tartar sauce and a crisp white wine like Sauvignon Blanc.
Ingredients
Crab Cakes
- 3 tbsps mayonnaise
- 1 1/2 tsps dijon mustard
- 1/2 cup green scallions, minced
- 1 tbsp fresh parsley, chopped
- 1 1/2 tsps Old Bay seasoning
- 1/4 tsp salt
- 4 tbsps plain dry bread crumbs
- 1 lb jumbo lump crabmeat
- 1 large egg
- 1/4 cup flour
- 1/4 cup vegetable oil
- 1 lemon, sliced into wedges
Tartar Sauce
- 3/4 cup mayonnaise
- 2 tbsps sweet pickle relish
- 1/2 tsp Worcestershire sauce
- 1 tbsp minced shallot
- 1-2 tbsps lemon juice to taste
- salt and black pepper to taste
Instructions
Crab Cakes
- Line a baking sheet with parchment paper.
- Check the crabmeat and remove any pieces of shells or cartilage.
- In a bowl, stir together mayonnaise, mustard, scallions, herbs, Old Bay seasoning, salt, and half of the bread crumbs.
- Add the crabmeat and egg. Gently fold together with a rubber spatula until things start to stick together. If it's not sticking, add more breadcrumbs as needed.
- Divide the mixture into 4 and form into individual cakes. Place them on the baking sheet.
- Cover with plastic wrap and chill in the refrigerator for at least 30 minutes. This will help the cakes stick together when cooked.
- Place the flour on a plate and lightly coat the crab cakes.
- In a large skillet, heat the vegetable oil on medium-high.
- Carefully place the crab cakes in the pan and cook 3-5 minutes on each side until golden brown and crispy.
- Garnish with lemon wedges.
Tartar Sauce
- Combine all ingredients in a bowl and stir together.
- Cover until ready to serve.
Notes
Fresh crabmeat is best, but you can use the kind in the refrigerated section of the grocery store.
This serves 4 as an appetizer or it works as a dinner for 2 with sides. For smaller crab cakes, split the mixture into 6 or 8 cakes.