Crunchy, spicy, tangy and easy to make; what’s not to love about this Crispy Crab Cakes recipe. Our friends over at Cooking Professionally have made your job as a dinner host easier with these appetizers that will please even the pickiest of eaters.


• 20 saltine crackers, finely crushed 

• 1 pound lump crabmeat, jumbo lump crab meat preferred 

• 1/2 cup mayonnaise 

• 1 large egg 

• 1 tablespoon Worcestershire sauce 

• 1 tablespoon baking powder 

• 1/2 teaspoon hot sauce or 1 teaspoon Old Bay Seasoning 

• 1 tablespoon fresh parsley, optional, minced 

• oil, for frying • fresh dill, optional, for garnish 

• lemon wedge, optional, for garnish 

• tartar sauce, optional, to taste, for serving


Step 1

In a medium mixing bowl, gently combine the crushed crackers with the crabmeat.

Step 2

In a small mixing bowl, whisk together the mayonnaise, egg, Worcestershire sauce, baking powder, hot sauce, and parsley until smooth.

Step 3

Gently fold the mayonnaise mixture into the crabmeat mixture.

Step 4

Cover and refrigerate until ready to cook and for up to 1 hour.

Step 5

Divide the crab meat into 8 equal parts.

Step 6

Gently pat each of the individual parts into 1-1/2-inch patties, careful not to overwork the meat.

Step 7

Place a large skillet over medium heat.

Step 8

Add the oil and heat until the oil shimmers.

Step 9

Place the crab cakes in the oil and cook until heated through and golden brown on both sides, about 3 minutes. Do not crowd the skillet, and cook in batches if necessary.

Step 10

Transfer the crab cakes to a paper-towel-lined plate to drain.

Step 11

Transfer the cakes to a serving platter.

Step 12

Garnish with the dill and lemon wedge.

Step 13

Serve with tartar sauce.