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Crab Cakes

Crab Cakes

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Chill Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 8 1x


This crab cakes recipe is uses a foolproof pan-frying method for golden, seasoned cakes that are crispy on the outside and melt-in-your-mouth tender. Serve with creamy tartar sauce for a taste of magic!


  • 1 pound jumbo lump crabmeat (fresh or canned)
  • 2 eggs
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon kosher salt
  • 1 green onion, minced
  • 3/4 cup plain panko (or gluten-free panko)
  • 2 tablespoons butter or olive oil, for frying
  • 1 recipe Tartar Sauce


  1. Check through the crab meat for any hard pieces and discard. In a medium bowl, whisk the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, tarragon, kosher salt, and green onion. Add the crab and panko and gently stir to combine, trying not to break up the chunks of meat.
  2. Form the dough into 8 patties using a ⅓ cup measuring cup to portion it out, then pat it into a patty with your hands. Refrigerate the patties for 15 minutes to firm up the texture (or up to 24 hours).
  3. When ready to cook, heat 1 tablespoon olive oil or butter in a non-stick skillet over medium high heat. Add the patties and cook for about 3 minutes until lightly browned, then gently flip them with a spatula and cook about 3 to 4 minutes more until lightly browned on the other side. Repeat with the next batch, adjusting the heat because the pan will be hotter on the second batch. Cool 1 to 2 minutes before serving.
  4. Serve immediately, with lemon wedges and tartar sauce (or remoulade).
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Crab cakes, crab cakes recipe