Description
These easy homemade crab cakes feature lump crab meat blended with fresh herbs, spices, and a creamy binder, then pan-fried to golden perfection. Served with a tangy Greek yogurt dipping sauce, they make a delicious appetizer or main course that’s crispy on the outside and tender inside.
Ingredients
Scale
Crab Cakes:
- 2 large eggs
- 4 finely chopped green onions (about ½ cup)
- 1 finely diced celery stalk (about ⅓ cup)
- 1 tablespoon finely chopped fresh parsley
- 3 tablespoons plain Greek yogurt or mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons Old Bay Seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper
- 2 to 4 tablespoons dry breadcrumbs, divided
- 1 pound lump crab meat, picked over to remove shells
- ½ cup Panko breadcrumbs
- ¼ cup canola oil or grapeseed oil (neutral cooking oil)
Dipping Sauce (Optional):
- ½ cup nonfat plain Greek yogurt
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- Pinch of kosher salt
- 2 to 3 dashes hot sauce (optional)
- ½ tablespoon chopped fresh parsley, cilantro, or basil (optional)
Instructions
- Preheat Oven: Preheat your oven to 250°F to keep the crab cakes warm and crispy between cooking batches.
- Mix Wet Ingredients: In a large bowl, beat the eggs, then add chopped green onions, diced celery, parsley, Greek yogurt (or mayonnaise), Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, black pepper, cayenne pepper, and 2 tablespoons of dry breadcrumbs. Stir well to combine all ingredients thoroughly.
- Add Crab Meat: Gently fold in the lump crab meat, taking care not to break the lumps to maintain a good texture.
- Adjust Mixture: If the mixture is too wet to form patties, gradually add 1 to 2 more tablespoons of dry breadcrumbs until it holds its shape.
- Prepare Breadcrumb Coating: Spread the Panko breadcrumbs in a shallow bowl to coat the crab cakes before frying.
- Form Patties and Chill: Shape the crab mixture into 8 equal-sized patties. Lightly coat each patty with Panko breadcrumbs and place them on a parchment-lined baking sheet. Refrigerate for 30 minutes to firm up the patties for frying.
- Make Dipping Sauce: While the patties chill, combine Greek yogurt, lemon juice, Dijon mustard, salt, optional hot sauce, and chopped herbs in a small bowl. Chill the sauce until ready to serve.
- Fry Crab Cakes: Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Once the oil is hot but not smoking, carefully place crab cakes in a single layer. Fry each side for 3 to 4 minutes until golden brown and crispy. Transfer cooked crab cakes to a paper towel-lined plate to drain excess oil.
- Keep Warm and Serve: Place finished crab cakes in the preheated oven to keep warm while cooking the rest. Serve hot with the prepared dipping sauce.
Notes
- TO STORE: Refrigerate leftover crab cakes in an airtight container for up to 2 days.
- TO REHEAT: Warm leftovers in a 300ºF oven or in a skillet over medium-low heat. They can also be enjoyed cold or at room temperature.
Keywords: crab cakes, homemade crab cakes, appetizer, seafood, easy crab cake recipe, dipping sauce, pan-fried crab cakes