Crispy Jumbo Crab Cakes with Lemon and Tartar Sauce Recipe
These classic crab cakes are golden, crispy, and packed with jumbo lump crabmeat blended with a flavorful mix of mayonnaise, Dijon mustard, and Worcestershire sauce. Pan-fried to perfection in a skillet, they make a delicious appetizer or main dish served with lemon wedges and tartar sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Crab Cake Mixture
- 1 large egg, beaten to blend
- 1/3 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon hot sauce
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 lb jumbo lump crabmeat, picked through
- 3/4 cup panko breadcrumbs or crushed saltines
- 2 tablespoons finely chopped fresh parsley
For Cooking and Serving
- Canola oil, for drizzling
- 2 lemons, cut into wedges, for serving
- Tartar sauce, for serving
Instructions
- Prepare the sauce mixture: In a small bowl, whisk together the beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, and hot sauce. Season the mixture with kosher salt and freshly ground black pepper to taste, ensuring a balanced flavor base for the crab cakes.
- Combine crab mixture: In a medium bowl, gently stir together the jumbo lump crabmeat, panko breadcrumbs (or crushed saltines), and finely chopped fresh parsley. Carefully fold in the prepared egg and sauce mixture, taking care not to break up the crabmeat too much, then shape the mixture into 8 evenly sized patties.
- Heat the skillet: Drizzle canola oil into a large skillet and swirl it around to coat the surface evenly. Heat the skillet over medium-high heat until the oil shimmers, indicating it is hot enough for frying.
- Cook the crab cakes: Working in batches if necessary, place the crab cakes in the hot skillet. Cook each cake for about 3 to 5 minutes per side, turning halfway through, until they develop a beautiful golden-brown crust and are heated through.
- Serve: Transfer the cooked crab cakes to a serving platter. Serve them immediately with lemon wedges and tartar sauce on the side for squeezing and dipping, enhancing the bright and savory flavors of the dish.
Notes
- Pick through the crabmeat carefully to remove any shell fragments for a smooth texture.
- Panko breadcrumbs create a lighter, crispier crab cake, but crushed saltines can be used as a substitute for a more traditional texture.
- Work gently when mixing to keep the crab lumps intact for the best texture.
- Canola oil is preferred for its neutral flavor and high smoke point.
- Serve crab cakes with a fresh salad or steamed vegetables for a complete meal.