Crab Cakes

Learn to make Maryland Crab Cakes using real lump crab and very little filler. These crab cakes are easy to make at home.

Course Appetizer, Main Course

Cuisine American

Keyword Best Crab Cakes, Crab Cakes, Crab Patties, Maryland Crab Cakes

Prep Time 10

Cook Time 1

Refrigerator resting time 1

Servings crab cakes

Calories 74kcal

In a large mixing bowl, combine the eggs, mayonnaise, dijon mustard, Worcestershire, old bay, salt, celery, and parsley. Mix well.
Before adding the lump crab, check it over for any hard or sharp pieces of shell in the mixture. I lay it out on a paper towel and use my fingers to feel for any sharp bits (pieces of the claws) that need to be removed.
Add the lump crab and panko to the egg mixture gently and fold together the mixture using a rubber spatula or a spoon.
Shape the mixture into 12 small cakes (1/4 cup per cake) and refrigerate them for one hour or more. This helps them to bind together.
Preheat a nonstick skillet and add a thin layer of oil. Pan fry each crab cake for about 4 minutes per side (or until they are golden brown).
Serve warm crab cakes immediately with tartar sauce.

Jumbo or Mini Crab Cakes? This recipe makes 12 small crab cakes (the perfect size for an appetizer). You may also double the size of each crab cake for an entree-sized portion. I like the smaller ones because they're a bit more easy to flip in the hot oil.
Can you bake these? Yes, you can. They won't quite have those crispy edges, but you can bake these at 400°F for 15 minutes (flip them halfway through baking).
Variations You can add hot sauce to your crab cake mixture for added heat. If you want to switch up the protein, you can also substitute the crab for chopped shrimp or salmon if you like.
To make a quick tartar sauce, mix 1 cup mayonnaise, 2 tablespoons lemon juice, 1.5 tablespoons sweet relish, 1 tablespoon minced red onion, 1 teaspoon dijon mustard and salt and pepper to taste. Mix it up with a spoon and refrigerate until serving.