Spending Christmas in the Keys was a unique and delightful experience. One of the highlights of our holiday was checking our stone crab traps and making fresh crab cakes for the whole family.

Let’s make crab cakes for dinner 🦀

The key is using fresh lump crabmeat and just enough filler to bind the crabmeat together. I love them with tartar sauce, but you could also serve them with lemon wedges or cocktail sauce.

Make the Crab Cakes

One pound is enough to make six generous crab cakes (or 12 mini ones). Here's how I prepared them:

1. Combine Ingredients: In a bowl, mix together eggs, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, salt, finely chopped celery, cilantro, and parsley.

2. Add Crab Meat: Add the fresh lump crabmeat (check for any hard and sharp cartilage) and panko breadcrumbs. Gently fold the mixture until just combined.

3. Shape Crab Cakes: Shape the mixture into 6 large crab cakes (about ½ cup each) and place them on a baking sheet. Cover and refrigerate for at least 1 hour to help the crab cakes set.

4. Prepare Coating: Meanwhile, prepare a beaten egg on one plate, panko breadcrumbs on a second plate, and paper towels on a third plate.

5. Cook Crab Cakes: In a non-stick pan, heat a generous amount of oil. Coat each crab cake in the beaten egg and then the panko breadcrumbs. Cook until nicely browned on both sides.

These fresh stone crab cakes were a hit with the family, perfectly capturing the flavors of the Keys. Whether enjoyed with tartar sauce, lemon wedges, or cocktail sauce, they made our Christmas dinner truly special. Enjoy!