Fried Crab Cakes
Classic Maryland-style fried crab cakes with sweet lump crab, a lightly seasoned binder, and a crisp golden crust. Chill, then pan-fry until crunchy outside and tender inside.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Spatula (for gentle folding)
- Plate or sheet pan (for chilling)
- Cast iron skillet or nonstick pan
- Thin spatula
- Paper towels
- Instant-read thermometer (optional)
Ingredients
- 1 lb jumbo lump crab meat picked over for shells and well-drained
- 1/3 cup mayonnaise
- 1 large egg lightly beaten
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 2 tbsp fresh lemon juice
- 2 green onions finely chopped
- 2 tbsp fresh parsley chopped
- 1/2 cup breadcrumbs panko preferred for extra crunch
- 1 tbsp Old Bay seasoning or seafood seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup vegetable oil or avocado oil, for frying
Instructions
- In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, and lemon juice until smooth.
- Add the green onions, parsley, Old Bay, salt, pepper, and breadcrumbs. Stir until combined.
- Gently fold in the crab meat, keeping the lumps as intact as possible. Avoid over-mixing so the crab stays chunky.
- Shape the mixture into 8 patties (about 3 inches wide). Place on a plate or sheet pan and refrigerate for at least 30 minutes to help them hold together.
- Heat about 1/4 inch of oil in a skillet over medium-high heat until shimmering (about 350°F / 177°C if using a thermometer).
- Fry 4 crab cakes at a time for 4–5 minutes per side, turning once, until deeply golden and crisp. Transfer to paper towels to drain and repeat with remaining cakes, adding more oil if needed.
- Serve hot with lemon wedges and tartar sauce or remoulade. For food safety, the center should reach 145°F (63°C).
Notes
Tips: Use lump or jumbo lump crab for best texture. Chill time helps prevent crumbling. Don’t move the cakes around while frying—let a crust form before flipping. Baking option: brush with oil and bake at 400°F (204°C) for ~15 minutes, flipping once. Storage: Refrigerate cooked crab cakes up to 3 days; re-crisp in a skillet. Freeze uncooked patties (well-wrapped) up to 2 months; thaw overnight before cooking.