Print

Crispy Jumbo Crab Cakes with Lemon and Tartar Sauce Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 15 reviews

Deliciously crispy crab cakes made with jumbo lump crabmeat, seasoned with a tangy blend of Dijon mustard, Worcestershire sauce, and hot sauce, all pan-fried to golden perfection. Served with fresh lemon wedges and tartar sauce, these crab cakes make a perfect appetizer or main dish.

Ingredients

Binding Mixture

  • 1 large egg, beaten to blend
  • 1/3 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 1/2 tsp hot sauce
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Crab Cakes

  • 1 lb jumbo lump crabmeat, picked through
  • 3/4 cup panko breadcrumbs or crushed saltines
  • 2 tbsp finely chopped fresh parsley

For Cooking and Serving

  • Canola oil, for drizzling and frying
  • 2 lemons, cut into wedges, for serving
  • Tartar sauce, for serving

Instructions

  1. Prepare the binding mixture: In a small bowl, whisk together the beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, and hot sauce. Season this mixture with kosher salt and freshly ground black pepper to taste, ensuring the flavors balance well.
  2. Combine crab mixture: In a medium bowl, gently stir the jumbo lump crabmeat with panko breadcrumbs and finely chopped fresh parsley. Fold in the previously prepared egg and mayonnaise mixture carefully, so as not to break up the crab meat too much. Once combined, shape the mixture into 8 even patties.
  3. Heat the skillet and oil: Drizzle canola oil into a large skillet and swirl to evenly coat the surface. Heat the skillet over medium-high heat until the oil is shimmering, indicating it is hot and ready for frying.
  4. Cook the crab cakes: Working in batches to avoid overcrowding, place the crab cakes in the skillet. Cook each side for about 3 to 5 minutes, or until they turn golden and crispy. Flip carefully halfway through cooking to ensure even browning on both sides.
  5. Serve: Transfer the cooked crab cakes to a platter. Serve immediately with fresh lemon wedges and tartar sauce on the side to complement the rich flavors of the crab cakes.

Notes

  • Be gentle when folding the crab mixture to keep the lump crab meat intact.
  • Using panko breadcrumbs will give the crab cakes a lighter, crispier texture than crushed saltines, but either works well.
  • Do not overcrowd the skillet to maintain the oil temperature and get a nice crisp crust.
  • Adjust the amount of hot sauce based on your preferred spice level.
  • Canola oil has a high smoke point, making it ideal for frying these crab cakes.

Find it online: https://glowcooks.com/crispy-jumbo-crab-cakes-with-lemon-and-tartar-sauce-recipe-2/