Golden, crisp-edged crab cakes give way to a tender, flaky interior packed with sweet lump crab, just enough binder, and bright aromatics. A light sear creates a crunchy crust while the center stays moist – seasoned with a touch of Dijon, lemon, and fresh parsley to lift the crab’s delicate flavor. Serve with the zesty Key lime mayo (recipe included below), a tangy remoulade, or lemon aioli and a simple salad for a restaurant-worthy starter or main that highlights seafood simplicity and satisfying texture.
Crab Cakes
Ingredients
- 3/4 cup finely crushed saltine cracker crumbs
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped scallions
- 2 large egg yolks
- 3/4 tsp kosher salt
- 1/2 tsp Old Bay seasoning
- 1/2 tsp Worcestershire sauce
- 1/2 cup mayonnaise, divided
- 1 pound fresh lump crabmeat, drained and picked over
- 1/2 tsp Key lime zest
- 1 tbsp Key lime juice
- 2 tbsp unsalted butter
Instructions
- Form Crab Cakes: Stir together cracker crumbs, bell pepper, scallions, egg yolks, salt, Old Bay, Worcestershire, and 1/4 cup of the mayonnaise in medium bowl until combined. Gently fold in crab until combined. Form crab mixture into 4 (3- to 3 1/2-inch-wide) patties.
- Make Key Lime Mayonnaise: Whisk together lime zest and juice with remaining 1/3 cup mayonnaise in a small bowl until combined. Set aside.
- Cook Crab Cakes: Heat butter in a large cast-iron skillet over medium-high until foamy. Add crab cakes to pan; cook until golden brown and cooked through, 3 to 5 minutes per side, adjusting heat as needed to prevent overbrowning. Remove from heat.
- Garnish and serve: Serve crab cakes with Mango Salsa, mayo, and mixed greens, if desired. Garnish with scallions and Key lime slices, if desired.
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