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100% would make again

Crab Cakes

by Alix Traegerfeatured in 4 Summer Seafood Recipes

Under 30 min

Under 30 min


for 6 servings

  • 1 small shallot, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 egg
  • 2 tablespoons mayonnaise
  • 2 teaspoons dijon mustard
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon worcestershire sauce
  • 1 pinch cayenne pepper, optional
  • 1 lb fresh lump crab meat (455 g), picked over
  • fine sea salt
  • freshly ground black pepper
  • 1 cup panko breadcrumbs (50 g)
  • 2 tablespoons all purpose flour, for dusing
  • 2 tablespoons unsalted butter
  • tartar sauce, recipe follows
  • lemon wedge

Nutrition Info

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    Calories 242
    Fat 9g
    Carbs 15g
    Fiber 0g
    Sugar 1g
    Protein 21g

Estimated values based on one serving size.


  1. In a large bowl, whisk together the shallot, parsley, chives, egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and cayenne if using.
  2. Add the crabmeat, season with salt and pepper and stir to combine.
  3. Add the breadcrumbs and mix just to combine.
  4. Form into 6 equal patties and place on a plate. Chill in the refrigerator for at least 15 minutes, up to 1 hour.
  5. Coat the cakes lightly with flour, and shake off any excess.
  6. In a large skillet set over medium heat, melt the butter.
  7. Fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain slightly.
  8. Serve warm with tartar sauce and lemon wedges.
  9. Enjoy!