| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Active: | 40 min |
| Yield: | 8 crab cakes |
Ingredients
- 2 pounds fresh jumbo lump crabmeat, picked over for shells and cartilage
- 1 1/2 cups panko
- 1/2 cup mayonnaise
- 1/4 cup chopped chives
- 1 tablespoon Dijon mustard
- 2 teaspoons seafood seasoning, such as Old Bay
- Kosher salt and freshly ground black pepper
- Juice and zest of 1 lemon, plus more lemon wedges for serving
- 3 tablespoons unsalted butter
- 3 tablespoons olive oil
- 1 cup mayonnaise
- 1/2 cup chopped dill pickles (about 2 whole pickles)
- 1 tablespoon capers, chopped
- 1 tablespoon minced chives
- Juice and zest of 1 lemon
Instructions
- Preheat the oven to 400 degrees F.
- For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
- Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
- Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
- Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
- Serve the crab cakes with the tartar sauce and lemon wedges.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 529 |
| Total Fat | 44 g |
| Saturated Fat | 9 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 22 g |
| Cholesterol | 138 mg |
| Sodium | 1084 mg |
Reviews
Two lbs. of crabmeat = bankruptcy.
I don’t like Lump Crab or Dungeness crab meat. I make mine with King Crab as it has more substance and tastes cleaner.
Has anyone made these with canned crab meat? Real crab is so expensive to get. Please let me know
As a Marylander, I gotta say, if you’re only using 2 tsp of Old Bay for 2 lbs of crabmeat, then adding all that extra stuff like lemon, chives, and 2 T of mustard, you’re not making Maryland crab cakes. The beauty of a Maryland crab cake is the simplicity of it which allows the subtle flavor of the crab to shine.
Hello from Delaware! An authentic Eastern Shore crab cake consists of only 6 ingredients: eggs, Worcestershire sauce, mustard, saltine crackers, old bay seasoning and Chesapeake Bay JUMBO LUMP crabmeat. Make ‘em fat, fry ‘em in skillet on low and for lord’s sake, no tartar sauce!
This recipe is amazing! I adapted to gluten and dairy free and it’s a winner! I have a stainless steel pan perfect for this!
Can’t put my finger on it but just not right … too much oil/butter? Flavor OK. I’ve tried a few crab cake recipes and have yet to get one I will go back to. Especially for the price.
Why did you heat your oven to 400? It is not used.
I went to buy crabmeat and 6oz of fresh jumbo crab was $35.00! Who can affor a pound????? Did anyone use canned? Even that was 6oz for almost $14.00! EVERY supermarket that I tried, and the market quoted was the cheapest! So many people said how delicious this is? Are these really old reviews?
Super easy, delicious and easily adaptable!