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Best Homemade Crab Cakes Recipe (Steakhouse Style)

Easy and elegant crab cakes made with fresh herbs and lemon with minimal fillers for lots of fresh crab flavor
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Main Course
Cuisine American
Servings 16 crab cakes

Ingredients
  

  • 2 lbs. lump crab meat
  • 1 cup panko bread crumbs
  • 1 egg
  • 1/2 cup mayonnaise
  • 2 Tbsp. fresh parsley minced
  • 1 Tbsp. fresh tarragon minced
  • 3 tsp. Dijon mustard
  • 2 1/2 tsp. Worcestershire sauce
  • 1 tsp. lemon juice
  • 1 tsp. salt
  • 1/2 cup celery diced
  • 2 Tbsp. scallions diced
  • Canola oil for frying

Instructions
 

  • Combine all ingredients except for the crab meat in a large bowl. Gently fold in the crab meat, being careful not to break it up too much. Wet your hands and form the crab mixture into cakes the size of hockey pucks. Place crab cakes on a sheet of parchment paper. 
  • Heat about 1 inch of canola oil in a large skillet over medium heat. Drop the crab cakes into the oil and cook about 4-5 minutes on each side, until both sides are a golden brown color. Remove with a slotted spoon onto a paper towel-lined platter. Serve with additional parsley and lemon wedges.
Keyword appetizers, dinner, easy
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