Southern Crab Cakes are arguably some of the best you'll ever eat. If you love crab with a bit of to-die-for spicy tartar sauce on the side, this is for you.

Southern Crab cakes

Author kitchenfun3sons



  • 2 1 lb canned lump crab meat
  • 2 large eggs beaten
  • 2 tbsp mayonnaise
  • 2 tbsp Djon mustard
  • 2 tsp Worcestershire Sauce
  • 4 tsp lemon juice
  • 1/4 tsp garlic powder
  • 1 tsp Old Bay seasoning
  • 2 tsp. cajun spice
  • 2 tbsp fresh parsley chopped
  • 1 cup Panko
  • 4 tbsp extra virgin olive oil

Spicy Tarter Sauce

  • 4 tbsp mayonnaise
  • 2 tsp hot sauce
  • 1 tsp. cajun spice



  1. In a medium bowl, add and stir together eggs, mayo, dijon mustard, Worcestershire, lemon juice, garlic powder, old bay seasoning, and cajun spice.
  2. Now add the crab, parsley, and panko crumbs.
  3. Fold to combine
  4. Do NOT stir.
  5. Use a regular sized ice cream scoop, scoop out your crab mixture and roll into a ball.
  6. Now form them into patties by pressing lightly down on the crab ball.
  7. Refrigerate crab cakes for 20 minutes on a parchment covered baking pan and place another parchment paper on top of the crab cakes.
  8. Heat oil in a frying pan big enough to hold half of the crab cakes.
  9. Add crab cakes and cook 4-5 minutes on each side.
  10. You may need to add a little more oil, if necessary while pan frying.
  11. In a small bowl add all ingredients for the dipping sauce and stir to combine.
  12. Serve immediately.

Recipe Notes

Serves: 4
Prep: 30 min .
Cook: 10 min
Total: 40 min.