Best-Ever Crab Cakes

Best-Ever Crab Cakes


Crab cakes are literally SO easy to make at home.
  • ⅓ c. mayonnaise
  • 1 large egg, beaten
  • 2 tbsp. Dijon mustard
  • 2 tsp. Worcestershire sauce
  • ½ tsp. hot sauce
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb. jumbo lump crabmeat, picked over for shells
  • ¾ c. panko bread crumbs (or saltines)
  • 2 tbsp. Freshly Chopped Parsley
  • Canola oil, for frying
  • Lemon wedges, for serving
  • Tartar sauce, for serving
  1. In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper.
  2. In a medium bowl, stir together crabmeat, panko, and parsley. Fold in mayo mixture, then form into 8 patties.
  3. In a large skillet over medium-high heat, coat pan with oil and heat until shimmering. Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side.
  4. Serve with lemon and tartar sauce.

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