Crab Cakes with Old Bay and Tartar Sauce
Why this recipe works
- Crisp outside, tender centre: Chilling the shaped cakes helps them firm up before frying, making it easier to achieve a golden crust without breaking them apart.
- Bright sauce balance: Lemon juice, capers, gherkins and Dijon cut through the richness of the mayonnaise and crab cakes.
- Classic seafood seasoning: Old Bay, Worcestershire sauce and mustard add savoury depth without overwhelming the flavour of the crab.
Get the most out of this recipe
Timing notes
- Do not skip the chill: The short chilling time firms the mixture, so the crab cakes are easier to lift, turn and fry neatly.
- Best served hot: Serve soon after frying while the crust is still crisp and the centre is warm and tender.
Ingredient notes
- Use lump crab gently: Fold the crab in carefully so some larger pieces stay intact; this gives the cakes a better texture and more distinct seafood flavour.
- Old Bay defines the flavour: The seasoning brings the recognisable celery salt, paprika and spice profile associated with many American seafood dishes.
- Adjust the tartar sauce: Taste the sauce before serving and add a little more lemon juice if it needs extra sharpness.
Texture tips
- Keep the mixture light: Mix the binder first, then fold in the crab briefly; overworking the mixture can make the cakes dense.
- For a lighter crust: Panko breadcrumbs can be used in place of regular breadcrumbs for a more delicate, crisp finish.
- Control the pan heat: Fry over a steady medium heat so the cakes brown properly without absorbing excess oil or scorching.
Make-ahead tips
- Make the sauce ahead: The tartar sauce can be stirred together in advance and kept chilled until serving.
- Freeze cooked cakes only: Freeze the cooked crab cakes without the sauce, then defrost overnight in the fridge before reheating.
- Reheat for crispness: Reheat on a baking tray at 200°C (390°F) until piping hot, which helps restore the crust better than microwaving.
Equipment you'll need
Ingredients
Tartar sauce
Crab cakes
Instructions
- Make the tartar sauce: finely chop the sweet gherkin pickles and capers, then stir them into the mayonnaise. Squeeze in 2 tbsp lemon juice and mix well. Cover and chill while you make the crab cakes.
- In a mixing bowl, beat the egg with the Dijon mustard, Worcestershire sauce and Old Bay seasoning. Add the breadcrumbs and mix to a thick paste. Gently fold in the crab meat, keeping some larger pieces intact.
- Shape the mixture into 8 crab cakes and place them on a plate. Chill for 15 minutes so they firm up and hold their shape in the pan.
- Heat the olive oil in a large frying pan over a medium heat. Pan-fry the crab cakes for 3 to 4 minutes per side until deep golden and crisp, adjusting the heat so they do not burn. Transfer to a plate and rest for 2 minutes.
- Serve the crab cakes hot with the tartar sauce and extra lemon wedges for squeezing, if you like. If any cakes look delicate, turn them with a spatula in one confident motion.
Recipe notes
Tips
- For the neatest cakes, handle the crab mixture gently and avoid over-mixing, which can make the texture dense.
- If you are serving vulnerable groups, use pasteurised egg or ensure the crab cakes are cooked until piping hot throughout.
Substitutions
- Replace the breadcrumbs with panko breadcrumbs for a lighter, crisper texture.
- Replace the Dijon mustard with whole-grain mustard for a milder heat and a coarser texture.
- Replace the sweet gherkin pickles with dill gherkin pickles for a sharper, less sweet tartar sauce.
Storage
- Refrigerate up to 2 days
- Cool the cooked crab cakes, then refrigerate in a sealed container for up to 2 days. Reheat on a baking tray at 200°C (390°F) for 8 to 10 minutes until piping hot. Freeze cooked cakes (without sauce) for up to 2 months; defrost overnight in the fridge before reheating.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 45min (25min active)
- Difficulty: Medium
- Cuisine: American
-
Allergens:
Crustaceans Eggs Gluten
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Croquetas de Jamón (Ham and Béchamel Croquettes)
Crisp ham croquettes with a creamy béchamel centre
Festival-Style Spring Rolls (Pork, Cabbage and Shiitake)
Crisp spring rolls filled with pork, cabbage and shiitake
Turrón de Jijona (Soft Almond Nougat)
Soft Spanish almond nougat made with honey and sugar
Arancini Siciliani (Stuffed Sicilian Rice Balls with Ragù and Mozzarella)
Fried rice balls stuffed with ragù and mozzarella
Air Fryer Thai Fish Cakes
Air fryer Thai fish cakes with red curry paste and cucumber.
Brigadeiros (Brazilian Chocolate Truffles)
Brazilian chocolate truffles rolled in chocolate sprinkles
Hyderabadi Dum Biryani with Saffron and Rose Water
Layered Hyderabadi dum biryani with saffron, rose water and fried onions
Galbitang (Korean Clear Beef Short Rib Soup with Radish)
Korean clear short rib soup with radish and spring onions
Pad Thai (Tofu)
Pad Thai with tofu, egg, peanuts and lime
Massaman Curry with Beef, Potatoes and Peanuts
Massaman beef curry with potatoes, tamarind and roasted peanuts
Bossam (Boiled Pork Wraps)
Boiled pork belly lettuce wraps with rice, kimchi and ssamjang
Lentejas Estofadas con Chorizo (Spanish Lentil and Chorizo Stew)
Brown lentil and chorizo stew with bay and smoked paprika
Crab Cakes with Old Bay and Lemon Aioli
Pan-fried crab cakes with Old Bay and lemon aioli
Crab Cakes with Old Bay Aioli
Crisp pan-fried crab cakes with lemony Old Bay aioli
Crab Cakes with Remoulade Sauce
Crisp crab cakes served with Dijon and caper remoulade
Smoked Haddock Fishcakes with Tartare Sauce
Crisp smoked haddock fishcakes with tartare sauce
Oeufs Mimosa (French Devilled Eggs)
French devilled eggs with a creamy Dijon and chive filling
Tartare de Saumon (French-Style Salmon Tartare)
French-style salmon tartare with capers, Dijon and lemon
You might also like
Som Tam Thai (Green Papaya Salad)
Som tam Thai green papaya salad with roasted peanuts
Modern Ramen Salad with Sesame Soy Dressing
Chilled ramen salad with cucumber, carrot and edamame
Vietnamese Ginger Fish Bowl with Jasmine Rice
Jasmine rice bowl with ginger fish and lime dressing
Mooncakes (Baked Cakes with Golden Syrup and Red Bean Filling)
Baked mooncakes with golden syrup dough and red bean paste
Sesame Noodle Bowl with Cucumber and Carrot
Sesame noodles with cucumber, carrot and spring onion
Empanadas Argentinas (Baked Beef-Filled Pastries)
Baked pastries filled with minced beef, onion and spices
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen Carbon Steel Nonstick Frying Pan 12 Inch
- Works on all stovetops
- Naturally nonstick when seasoned
- Requires seasoning and maintenance
Pyrex Glass Mixing Bowls with Lids
- Microwave safe
- BPA-free lids
- Glass is heavier
All-Clad HA1 Hard Anodized Nonstick Fry Pan 12 Inch
- Top-tier build quality
- Excellent heat distribution
- Expensive
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
