American
Crab Cakes
These Maryland-style crab cakes are packed with sweet lump crab and held together with just enough mayonnaise, egg, and crushed saltines. They are pan-seared until crisp and golden, then served with lemon wedges and a cool sauce on the side.
Watch it madeJoshua Weissman · 9:53
Ingredients
- Lump crab meat, picked over for shells8 oz
- Large egg1
- Mayonnaise2 tbsp
- Dijon mustard1 tsp
- Worcestershire sauce1 tsp
- Fresh lemon juice1 tsp
- Old Bay seasoning1 tsp
- Flat-leaf parsley, finely chopped1 tbsp
- Saltine crackers, finely crushed1/3 cup
- Unsalted butter1 tbsp
- Neutral oil1 tbsp
- Lemon wedgesfor serving
- Tartar sauce or remouladefor serving
Method
- In a medium bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay, and parsley until smooth.
- Add the crab meat and crushed saltines, then fold very gently with a spatula so the lumps of crab stay as intact as possible.
- Divide the mixture into 4 equal portions and shape them into thick patties about 3 inches wide.
- Place the crab cakes on a plate, cover, and refrigerate for at least 30 minutes to help them hold together.
- Heat the butter and oil in a large skillet over medium heat until the butter is foaming.
- Add the crab cakes and cook for 3 to 4 minutes per side, turning carefully, until deep golden brown and heated through.
- Transfer to a paper towel-lined plate for 1 minute, then serve warm with lemon wedges and tartar sauce or remoulade.
Common questions
Can I substitute fresh breadcrumbs for saltine crackers in crab cakes?
Yes, but use a little less than you would saltines, since fresh breadcrumbs absorb differently and can make the mixture softer. Add just enough to bind. Saltines give a drier, lighter texture and classic flavor.
How long should I chill crab cake mixture before cooking?
Chill the formed patties for at least 30 minutes, and up to 2 hours if needed. This helps them firm up and hold together in the skillet. Don’t skip chilling unless you’re serving very delicate, loosely bound cakes.
What are the most common mistakes when making crab cakes?
Overmixing is the biggest mistake—it breaks up the crab and makes the cakes dense. Also avoid too much filler, cooking over high heat, or flipping too early. Let them brown fully before turning so they release cleanly.
How do I store leftover crab cakes, and can I reheat them?
Store cooked crab cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat or in a 350°F oven until warmed through. Avoid microwaving if you want to keep the crust crisp.
What should I serve with crab cakes?
Serve them with lemon wedges and tartar sauce or remoulade, plus simple sides like a green salad, slaw, roasted potatoes, or corn. Keep sides fresh and light so the crab flavor stays the focus.