Go Back
+ servings
Overhead view of a plate of three crab cakes and tartar sauce.
Print Recipe
5 from 1 vote

Crab Cakes

Loaded with lump crab meat, these homemade Crab Cakes are better than any restaurant version! They come together quickly with only a handful of ingredients. Serve them as an appetizer or main dish with a homemade tartar sauce and watch them disappear quickly!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer, Main Course
Cuisine: American
Servings: 4 servings
Calories: 536kcal
Author: Justin Coit


  • Large skillet


For the Cakes:

  • 1 lb lump crab meat
  • 1 large egg
  • ¼ cup mayonnaise
  • 1 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 tsp Old Bay seasoning
  • ¼ tsp salt
  • tsp black pepper
  • ¼ cup celery minced
  • 2 tbsp parsley chopped
  • ½ cup panko breadcrumbs
  • vegetable oil for pan-frying

For the Tartar Sauce:

  • ¾ cup mayonnaise
  • 1 tbsp sweet pickles
  • 1 tsp dijon mustard
  • 1 tbsp minced chives
  • 1 tbsp lemon juice
  • salt and black pepper to taste


  • In a large mixing bowl, combine the egg, mayonnaise, lemon juice, Dijon mustard, Old Bay seasoning, celery, parsley, and panko and mix together until well combined. Add the crab meat and fold into the mixture until everything is well combined. If the crab is in lumps, make sure you break it apart / shred it with your hands, this will help the cakes to hold together.
  • Form the crab cakes with your hands, about ½ cup of mixture per cake.
  • Heat a large nonstick pan over medium heat and add the vegetable oil. Cook the crab cakes in batches, making sure not to overcrowd the pan, 3 to 5 minutes per side.
  • To make the sauce, combine all of the sauce ingredients into a small mixing bowl and mix until well combined.



  • Tartar sauce tastes amazing when stored in the refrigerator before serving. It allows the flavors to meld.
  • Make sure to keep the temperature of the stovetop at medium heat as high heat will cause the exterior of the patties to burn before the interior cooks through. 
  • For even cooking, don’t overcrowd the cakes and make sure there is space between them so you can easily flip them.
  • If you’re having difficulties forming the cakes, you can refrigerate the mixture for a few minutes before shaping them again.
  • If you're not a fan of tartar sauce, try serving this recipe with aioli. These crab cakes go really well with my air fryer potato wedges as well.


Calories: 536kcal | Carbohydrates: 8g | Protein: 24g | Fat: 44g | Saturated Fat: 7g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 2764mg | Potassium: 328mg | Fiber: 1g | Sugar: 3g | Vitamin A: 407IU | Vitamin C: 14mg | Calcium: 95mg | Iron: 2mg