Basic Amazing Crab Cakes

Quick and easy, this is a staple of New England seafood cuisine.
Course Appetizer, Main Dish
Cuisine New England, Seafood
Servings 12 cakes


  • 1 lb. fresh Maine lump crabmeat check for shells
  • 1/4 cup mayonnaise
  • 2 large eggs
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp kosher salt
  • 2 scallions sliced thin
  • 1 celery large stalk, sliced thin
  • 1 3/4 cups panko bread crumbs
  • 3 tbsp olive oil
  • 2 tbsp fresh parsley minced
  • fresh ground black pepper to taste


  • In a large bowl, combine all the ingredients except for the crabmeat and bread crumbs.
  • Once all the ingredients are well incorporated, mix in one cup of bread crumbs.
  • Gently mix in the lump crab.
  • To form the patties, use a dry-measure measuring cup (Use a 1/4 cup size to get approximately 12 appetizer size cakes, use a 1/2 cup to get 6 sandwich sized-cakes.
  • Roll each cake into the remainder of the panko bread crumbs, coating both sides. Chill these for at least 1 hour before cooking.
  • In a sauté pan over medium high heat add the olive oil.
  • When oil is hot, sauté the cakes till golden brown (about 3 to 4 minutes per side). Remove to rest on paper towel.
  • Serve with remoulade or tartar sauce.


Use a remoulade or tartar sauce for dipping with appetizer-sized cakes or as a spread for sandwich size cakes. Recipes for remoulade and tartar sauce can be found in the category of accompaniments.
Tried this recipe?Let us know how it was!