Jonah Crab Cakes

Servings: Makes 6 large crab cakes
Prep Time: 30 Minutes
Cook Time: 10 Minutes


  • 1 pound Jonah Crab meat 
  • 2 large eggs
  • 2½ Tbsp mayonnaise
  • 1½ Tsp Dijon mustard
  • 1 Tsp Worcestershire sauce
  • 1 Tsp Old Bay seasoning
  • 1/4 cup finely diced celery 
  • 1/4 cup finely diced onion
  • 1 cup Panko breadcrumbs, divided
  • Salt and freshly ground black pepper, to taste
  • 2-3 tablespoons unsalted butter or oil, for frying
  • Lemon wedges and tartar sauce, for serving


  1. Sauté the Vegetables: In a pan over medium heat, add 1 Tbsp oil and sauté diced celery and onion until soft. Remove from heat and let it cool.

  2. Create the Crab Cake Mixture: In a mixing bowl, whisk together eggs, mayo, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and salt. Mix well. Fold in the sautéed celery and onion, and gradually add 1/2 cup of Panko breadcrumbs to the mixture.

  3. Combine the Crab Meat: Gently fold in the Jonah crab meat into the mixture.

  4. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the crab cake mixture for at least 30 minutes. Chilling helps the mixture firm up, making it easier to shape into cakes.

  5. Shape the Crab Cakes: Shape the crab mixture into 6 cakes (each about ½ cup) and place on a prepared baking sheet. 

  6. Coat the Crab Cakes: Place the remaining 1/2 cup of Panko breadcrumbs on a plate. Gently coat each crab cake in the breadcrumbs, pressing lightly to adhere them to the cakes.

  7. Cook the Crab Cakes: In a large skillet, heat the unsalted butter or oil over medium heat. Add the crab cakes to the skillet and cook for about 3-4 minutes on each side, or until they become golden brown and crispy.

  8. Serve and Enjoy: Once the Jonah Crab Cakes are cooked, remove them from the skillet and drain on paper towels to remove any excess oil. Serve the crab cakes hot with lemon wedges and tartar sauce on the side for dipping.