Crab Cakes

Crab Cakes

Lemon Crab Cakes

Lemon Dipping Sauce:

1 cup Hellmanns mayonnaise
Finely grated zest of 1 medium lemon
2 Tbs. fresh lemon juice
1 clove garlic, minced
Fine sea salt and freshly ground pepper to taste

Crab cakes:

1 lb. fresh-cooked lump crabmeat
3/4 cup panko breading (1/4 Cup in crab cake, reserve 1/2 cup for coating)
1 egg, beaten
1 Tbs. Dijon mustard
2 tsp. Worcestershire sauce
1/4 tsp. hot pepper sauce
1 Tbs. chopped fresh flat-leaf parsley
1/2 cup canola oil
Lemon wedges for garnish


In a small bowl, mix together mayonnaise, lemon zest, lemon juice, and garlic. Season with salt and pepper. Set aside 1/4 cup for crab mixture. Cover and refrigerate the remaining until serving.

To make the crab cakes, place crab on paper towels to absorb extra moisture. Pick over the crabmeat for bits of shell and cartilage. In mixing bowl - 1/4 cup panko, reserved 1/4 cup dipping sauce, egg, mustard, Worcestershire sauce, hot pepper sauce and parsley. Add crabmeat and mix gently until combined. Divide mixture into 8 equal portions; shape each portion into a thick cake, placed on baking sheet. Sprinkle remaining 1/2 cup panko over the crab cakes; flip and coat other side. Refrigerate 15 minutes.

In large frying pan, heat the oil over medium-high heat until it shimmers. Add the cakes and cook until the undersides are golden brown, 23 minutes. Flip and cook until the other side is golden brown, about 2 minutes more. Transfer to paper towels to drain.

Serve at once with lemon wedges and remaining lemon dipping sauce.

Simple Crab Cakes


8 saltine crackers, finely crushed
2 tablespoons mayonnaise
1/2 teaspoon Dijon mustard
1/2 teaspoon seafood seasoning (such as Old Bay)
1/4 teaspoon Worcestershire sauce
1 egg, beaten
Salt to taste
1 pinch cayenne pepper (optional)
1 pound fresh crabmeat, well drained
1/4 cup dry bread crumbs
2 tablespoons butter


Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.

Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate 1 hour.

Sprinkle breadcrumbs on a plate. Shape chilled crab mixture into 4 to 6 thick patties; coat completely with bread crumbs.

Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.