- 2 large eggs
- 2 1/2 tablespoons mayonnaise (best quality such as Hellmann's or Duke's)
- 1 1/2 teaspoons dijon mustard
- 1 teaspoon worcestershire sauce
- 1 teaspoon Old Bay Seasoning
- 1/4 teaspoon salt
- 1/4 cup diced celery (finely, from one stalk)
- 2 tablespoons finely chopped fresh parsley
- 1 pound lump crab meat (see note below)
- 1/2 cup panko
- vegetable oil (for cooking)
- 1 cup mayonnaise (best quality such as Hellmann's or Duke's)
- 1 1/2 tablespoons sweet pickle relish
- 1 teaspoon dijon mustard
- 1 tablespoon red onion (minced)
- 2 tablespoons lemon juice (to taste)
- freshly ground black pepper
PER SERVING *
|Calories310Calories from Fat190|
|% DAILY VALUE*|
|Calories from Fat190|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Sohnamk 18 Sep
fantastic! followed the recipe exactly, and they were delicious. definitely making this again
Monika Deliová 26 Jul
These crab cakes were just amazing ❤️ with the sauce together it was boom! I made a salad from artichokes, cherry tomatoes, pickled white potatoes, and yellow beans, just to have it with something as a healthier version instead of the sauce, both options were so yummy. All family was so satisfied.
Cory 9 Jul
could have used more flavor. turn down the heat a little would have been good. my family loved them
Arlene Bonner 8 Jul
Great! First time I made crab cakes that did not fall apart. The secret is refrigerating for one hour before frying.
markell g. 14 Jun
It was my first time attempting lump crab cakes and I must say they came out great I have alway ate them in restaurants so I had a taste in mind to compare too awesome and easy.
Ana C. 15 Feb
Delicious but I struggled to keep them intact while cooking and flipping. But I’ll cook them again! If at first you don’t succeed...
Bought lump crabmeat from Whole Foods in a can/plastic jar. It was close to $25 a lb. Followed directions exactly. Incredibly delicious and easy. Made with Caesar salad. Thanks for the great recipe.
Amy T. 3 Jan
Fabulous! Better than restaurant crab cakes. I followed the recipe exactly except, as recommended in a review at the end of the recipe, topped each with a sliver of butter and baked at 350 for 30 minutes. Perfectly golden brown and less mess. Make these! Oh, and Costco has lump crabmeat in the refrigerator section that is excellent. Large chunks, no shells or cartilage and very little liquid.
Aaron B. 1 Jan
Amazing! My husband and I highly recommend these crab cakes. The recipe is so easy and they taste better than restaurant made crab cakes! Thank you for the recipe!
Greg F. 1 Jan
Fantastic and easy. Added some green and red bell peppers
Tbone 24 Dec 2017
Made them for Xmas eve the good part was everyone loved them the bad thing is now I’m told I have to make them every Xmas eve I also tripled the recipe
David N. 9 Dec 2017
Ididnt have old bay so I made a makeshift one and had to adjust for the amount of crab I had but it ended great I’ll put a hair less salt and cinnamon next time
Nelson Gorrick 27 Oct 2017
So good! Made it for myself since I love alone. Will be eating it for days!
Tom V. 16 Oct 2017
This recipe inspired me. I decided to bake the crab cakes instead of pan frying. They turned out just fine.
Michelle Blalock 3 Sep 2017
Good and even used gf almond flour instead on panko
Cecilia McCabe 26 Aug 2017
It was very tasty and the homemade tartar was better than store bought!!
Terry Queen 19 Aug 2017
Turned out delicious and everyone that had them stated that the crab cakes were better than eating out.
Cara H. 15 Aug 2017
Great easy recipe! DefinitelyPlan to make this again.
Karen W. 7 Aug 2017
Turned out great. I used canned crab and drained it really well.
Smith 7 Aug 2017
Fabulous. Absolutely perfect. Better than any restaurant I've had.
Christina Hicks 10 Jul 2017
Best crab cakes I've ever tasted.
Lynn Reardon 2 Jul 2017
Best crab cake recipe out there, look no further (but I did substitute scallions for celery)
Tiffinie S. 22 Jun 2017
I made these crab cakes today, and they were delicious. I used yellow onions instead of red and they still were delicious.
Muriel Kinchin 9 Jun 2017
Great! Very Flavorful
Lisa E. 12 Feb 2017
Perfect! I halved the recipe for 2 large crab cakes absolutely delicious! Tarter sauce is also simplicity at its best
Destined Greatness 24 Dec 2016
Delicious! The recipe was spot on. I tweeked it a little to give it my own twist. I recommend others to use this recipe.
Tony 9 Oct 2016
Really tasty, Wife thought it was amazing this is one that I will be using again, in thing crab balls for the holidays
pat b. 17 Aug 2016
Definitely will make these again - didn't change anything other than I had to make my own Old Bay seasoning so hopefully the recipe I picked out of the heap that I found was the right one!
Michelle L. 8 Aug 2016
The perfect crab cake. Succulent and delicious. Perfectly seared. Exactly what we love. We use one 8oz can of fresh blue crab lump meat and one 8oz can of fresh blue crab claw meat from Whole Foods. It's a bit pricey, but so worth it.
Jeff Peterson 31 Jul 2016
Solid recipe with great flavor. Best if cooked in hot pan versus baking if you enjoy a good crust on the cake. We typically use breadcrumbs rather than panko for a more traditional texture. Not much to be improved upon with this one!