Crab Cake
Homemade crab cakes with lump crab meat, panko breadcrumbs, and Old Bay seasoning. Crispy on the outside, tender inside, and perfect with lemon wedges and tartar sauce. Great for entertaining!
Calories: 2671kcal
Ingredients
For the Crab Cakes:
- 1 pound crab meat fresh lump
- 2 eggs large, beaten
- ¾ cups panko breadcrumbs
- 1 celery rib minced (about ¼ cup)
- 3 green onions white and green parts, minced (about ¼ cup)
- 2 tablespoons dill finely chopped
- ¼ cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Old Bay seasoning
- ½ teaspoon sea salt
- avocado oil for frying
- lemon wedges for serving
- Tartar sauce for serving
For the Tartar Sauce:
- 1 cup mayonnaise
- ½ cup dill pickles finely chopped
- 1 teaspoon dill pickle juice
- 2 teaspoons fresh lemon juice (from 1 lemon)
- 1 teaspoon Old Bay seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sugar
- ½ teaspoon dried dill
- ¼ teaspoon cayenne pepper
Instructions
- Place the lump crab meat in a large bowl and gently flake it into bite-size pieces with a fork, being careful not to break it up too much.
- Add the beaten eggs, panko breadcrumbs, celery, green onions, fresh dill, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and sea salt, then gently fold everything together just until combined.
- Divide the mixture into 8 to 9 equal portions using a cookie scoop or measuring cup and gently shape each portion into a patty about 3 inches wide and 1 inch thick.
- Transfer the shaped crab cakes to the refrigerator and chill for at least 10 minutes, or longer if making them ahead, to help them hold their shape.
- Pour about ¼ inch of avocado oil into a large skillet and heat it over medium-low heat until the oil is shimmering.
- Working in batches, place the crab cakes in the skillet in a single layer without overcrowding and cook for about 3 minutes per side, carefully flipping once, until golden brown and crisp.
- Transfer the cooked crab cakes to a wire rack or paper towel-lined plate to drain, adding more oil to the skillet as needed between batches.
- Arrange the crab cakes on a serving platter and serve warm with lemon wedges and tartar sauce on the side.
- To make the tartar sauce, combine the mayonnaise, chopped dill pickles, pickle juice, lemon juice, Old Bay seasoning, garlic powder, onion powder, sugar, dried dill, and cayenne pepper in a small bowl and stir until smooth.
- Cover and refrigerate the tartar sauce for at least 15 minutes to allow the flavors to meld before serving.
Notes
- Handle the crab gently. Fold the mixture just until combined so the crab stays in large, tender chunks.
- Chill before cooking. Refrigerating the patties for 10–30 minutes helps them firm up and hold their shape in the pan.
- Keep the oil at the right temperature. The oil should shimmer but not smoke to ensure even browning without burning.
- Use fresh lump crab. It gives the best flavor and texture, but if using canned, drain it well and check for shells.
- Don’t overcrowd the pan. Fry in batches so each crab cake gets crisp edges and cooks evenly.
- Add extra crunch. Lightly press the patties into more panko before frying for a golden, crispy crust.
- Try baking or air frying. Bake at 425°F for 12–15 minutes or air fry at 375°F for 10–12 minutes, flipping halfway through.
- Make the tartar sauce ahead. Let it chill for a few hours or overnight to deepen the flavor.
- Reheat gently. Warm leftovers in a skillet over low heat or in the oven at 350°F until heated through.
- Serve fresh. A squeeze of lemon and a spoonful of tartar sauce brighten the flavors right before serving.
Nutrition
Calories: 2671kcal | Carbohydrates: 52g | Protein: 106g | Fat: 224g | Saturated Fat: 37g | Polyunsaturated Fat: 129g | Monounsaturated Fat: 51g | Trans Fat: 1g | Cholesterol: 635mg | Sodium: 8120mg | Potassium: 1622mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1748IU | Vitamin C: 48mg | Calcium: 527mg | Iron: 11mg