Crab Cakes with Lemon-Dijon Mayonnaise and Tartar Sauce Recipe
These classic crab cakes are a delightful combination of lump crab meat seasoned with Old Bay and fresh herbs, bound together with eggs and mayonnaise for a tender texture. Lightly pan-fried in olive oil, they develop a crispy golden crust while maintaining a moist, flavorful center. Served hot with optional homemade tartar sauce, they make a perfect appetizer or main dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 crab cakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Crab Cakes
- 2 large eggs
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon kosher salt
- 1 pound lump crab meat
- ½ cup almond flour
- ¼ cup finely diced shallot
- ¼ cup finely chopped fresh parsley
- 2 tablespoons olive oil
Optional
- 1 recipe tartar sauce (for serving)
Instructions
- Prepare the crab mixture: In a large mixing bowl, whisk together the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, and kosher salt until smooth and well combined.
- Add the crab cake ingredients: Gently fold in the lump crab meat, almond flour, diced shallot, and chopped fresh parsley, taking care not to break up the crab meat too much, until everything is evenly distributed.
- Form crab cakes: Using your hands or a scoop, shape the mixture into evenly sized patties, about 3 inches in diameter and 1 inch thick. This recipe yields approximately 8 crab cakes.
- Preheat the pan: Heat the olive oil in a large skillet over medium heat until shimmering but not smoking.
- Cook the crab cakes: Carefully place the crab cakes into the hot skillet, making sure not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until golden brown and crisp on the outside, and warmed through.
- Serve: Transfer cooked crab cakes to a plate lined with paper towels to drain any excess oil. Serve immediately with the optional tartar sauce on the side for dipping.
Notes
- Use lump crab meat for the best texture and flavor; avoid canned crab meat if possible.
- Be gentle when folding to keep the crab meat intact.
- The almond flour serves as a gluten-free binder; panko breadcrumbs can be substituted if gluten is not a concern.
- Preheat the pan properly to ensure a crispy crust without sticking.
- If cooking for a crowd, warm cooked crab cakes in a low oven before serving to keep them hot.
Keywords: crab cakes, seafood appetizer, gluten-free crab cakes, pan-fried crab cakes, lump crab meat