Ingredients:

  • 1 lb lump crab meat
  • 1/2 cup panko breadcrumbs
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp Old Bay seasoning
  • 1 tsp Worcestershire sauce
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley, finely chopped
  • 1 large egg, lightly beaten
  • 1/4 cup vegetable oil
  • 1/2 cup mayonnaise
  • 2 tbsp sweet pickle relish
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tbsp red onion, finely minced
  • salt to taste
  • black pepper to taste

Instructions:

  1. In a large bowl, whisk together the mayonnaise, egg, Dijon, Worcestershire, lemon juice, and Old Bay.
  2. Gently fold in the lump crab meat and parsley using a spatula until moist and cohesive, ensuring large chunks of crab remain intact.
  3. Stir in the panko breadcrumbs last.
  4. Form the mixture into 8 equal patties (about 2 inches wide) and place them on a parchment-lined baking sheet.
  5. Refrigerate the patties for at least 40 minutes to set the structure.
  6. Heat vegetable oil in a skillet over medium-high heat until shimmering.
  7. Fry the crab cakes for 3–5 minutes per side until the edges are deep golden brown.
  8. While the cakes rest for 2 minutes, whisk together the tartar sauce ingredients (mayonnaise, relish, lemon juice, Dijon mustard, and red onion) in a small bowl until creamy.