Description
Delicious homemade crab cakes featuring fresh lump crab meat mixed with aromatic herbs, spices, and breadcrumbs, pan-fried to a golden crisp. Served with tangy, flavorful tartar sauce made from mayonnaise, dill pickles, and seasonings, these crab cakes are perfect as an appetizer or main dish.
Ingredients
Scale
Crab Cakes
- 1 pound crab meat (fresh lump)
- 2 large eggs (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
- 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
- Prepare the crab meat: 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 to preserve texture.
- Combine ingredients: Add the beaten eggs, panko breadcrumbs, minced celery, minced green onions, chopped dill, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and sea salt to the crab meat. Gently fold everything together just until combined to avoid breaking up the crab.
- Shape crab cakes: Divide the mixture into 8 to 9 equal portions using a cookie scoop or measuring cup. Gently shape each portion into a patty approximately 3 inches wide and 1 inch thick.
- Chill crab cakes: Transfer the shaped crab cakes to the refrigerator and chill for at least 10 minutes, or longer if preparing ahead. This helps them hold their shape during cooking.
- Heat oil: Pour about ¼ inch of avocado oil into a large skillet and heat it over medium-low heat until the oil shimmers, indicating readiness for frying.
- Cook crab cakes: Working in batches, place crab cakes in a single layer in the skillet without overcrowding. Cook about 3 minutes per side, carefully flipping once, until they are golden brown and crisp.
- Drain crab cakes: Transfer cooked crab cakes to a wire rack or paper towel-lined plate to drain excess oil. Add more oil to the skillet as needed between batches.
- Serve crab cakes: Arrange the crab cakes on a serving platter and serve warm, accompanied by lemon wedges and tartar sauce.
- Make tartar sauce: In a small bowl, combine mayonnaise, finely chopped dill pickles, dill pickle juice, lemon juice, Old Bay seasoning, garlic powder, onion powder, sugar, dried dill, and cayenne pepper. Stir until smooth.
- Chill tartar sauce: Cover and refrigerate the tartar sauce for at least 15 minutes to allow the flavors to meld before serving.
Notes
- Be gentle when folding crab meat to keep chunky texture.
- Chilling the crab cakes before frying helps maintain their shape.
- Use medium-low heat to prevent burning and ensure even cooking.
- Add oil between batches to maintain proper frying temperature.
- Serve immediately for best texture, but crab cakes can be reheated gently.
- Tartar sauce can be made ahead and stored refrigerated up to 3 days.
