Description
These classic crab cakes are tender, flavorful, and perfectly crisp on the outside. Made with fresh lump crab meat, a blend of aromatic seasonings, and panko breadcrumbs, they are lightly pan-fried in avocado oil for a golden crust. Served with a zesty homemade tartar sauce and fresh lemon wedges, they make an elegant appetizer or main dish that’s easy to prepare.
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 fresh 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 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.
- Mix Ingredients: Add the beaten eggs, panko breadcrumbs, minced celery, green onions, chopped fresh dill, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and sea salt to the crab. Gently fold together just until combined to avoid overmixing.
- Shape Patties: 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 to help them hold their shape during cooking. They can be chilled longer if prepared ahead of time.
- 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 it’s ready for frying.
- Fry Crab Cakes: Working in batches, place the crab cakes in the skillet in a single layer without overcrowding. Cook each side for about 3 minutes, flipping carefully once, until the cakes are golden brown and crisp on the outside.
- Drain Excess Oil: Remove cooked crab cakes and transfer them to a wire rack or a paper towel-lined plate to drain any excess oil. Add more oil to the skillet as needed for subsequent batches.
- Serve: Arrange the crab cakes on a serving platter while warm with lemon wedges and homemade tartar sauce on the side for dipping.
- Make Tartar Sauce: In a small bowl, combine mayonnaise, chopped dill pickles, dill pickle juice, fresh lemon juice, Old Bay seasoning, garlic powder, onion powder, sugar, dried dill, and cayenne pepper. Stir until the mixture is smooth and well blended.
- Rest Sauce: Cover the tartar sauce and refrigerate it for at least 15 minutes to allow the flavors to meld before serving alongside the crab cakes.
Notes
- Use fresh lump crab meat for the best texture and flavor.
- Be gentle when folding the crab mixture to keep the cakes light and flaky.
- Chilling the crab cakes before frying helps them hold their shape better.
- Maintain medium-low heat when frying to cook the crab cakes thoroughly without burning the exterior.
- Homemade tartar sauce adds a fresh and zesty complement to the crab cakes.
- For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs.
