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Crab Cakes


Crab cakes are a perfect brunch, light dinner or appetizer. Serve with homemade tartar sauce or a store bought sauce. These are easy to make ahead and refrigerate, then pan fry when ready to eat.

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Rate this recipe 4.5/5 (95 Votes)


  • 1 large egg
  • 2 1/2 tablespoons mayonnaise (I like Hellman’s Real)
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon salt
  • 1/4 cup finely diced celery (you’ll need one stalk)
  • 2 tablespoons finely chopped fresh parsley
  • 1 pound lump crab meat
  • 1/2 cup panko
  • Canola oil, for frying
  • 1 cup mayonnaise
  • 1 1/2 tablespoons sweet pickle relish
  • 1 teaspoon Dijon mustard
  • 1 tablespoon minced red onion
  • 1-2 tablespoons lemon juice, to taste
  • Salt and freshly ground black pepper, to taste


Servings 4
Preparation time 15mins
Cooking time 75mins


Step 1

Line a baking sheet with aluminum foil.

Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well.

Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat.

Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet.

Cover and refrigerate for at least 1 hour.

Preheat a large nonstick pan to medium heat and coat with canola oil.

When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter.

Serve immediately with tartar sauce or a squeeze of lemon.

Mix all ingredients together in a small bowl. Cover and chill until ready to serve.

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