Lump Crab Cake Recipe

Prepare crab

Place the lump crab meat in a large bowl. Gently check for any small pieces of shell and remove them. Take care not to break up the lumps too much; you want large flakes for texture.

Mix wet ingredients

In a separate smaller bowl, whisk together 1/2 cup mayonnaise, the egg, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, 1 teaspoon Old Bay seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth and homogeneous.

Combine aromatics

Fold the finely diced celery, finely diced green onion, and 2 tablespoons chopped parsley into the crab meat gently so the lumps remain intact.

Build the mixture

Pour the wet mayonnaise/egg mixture over the crab and aromatics. Add 3/4 cup breadcrumbs. Using a spatula or very gentle hands, fold everything together until just combined. The mixture should hold together when pressed; if too wet, add up to 2 tablespoons more breadcrumbs. If too dry, add 1 tablespoon mayonnaise.

Season to taste

Taste a small bit (or fry a tiny test patty) and adjust seasoning with additional salt, pepper, or Old Bay if needed. Cover the bowl with plastic wrap and chill in the refrigerator for 20–30 minutes to firm up — this helps the cakes hold their shape.

Portion and form

Divide the chilled mixture into 6 equal portions for 6 small crab cakes or 4 larger cakes. Using lightly oiled hands or a spoon, shape each portion into a compact patty about 3/4–1 inch thick. Avoid overpacking; gentle compression is enough.

Dredge

Spread 1/4 cup flour on a plate and the optional 1/2 cup panko breadcrumbs on another plate. Lightly dredge each patty in flour, shaking off excess. For a crisper exterior, press the floured patty lightly into panko to coat both sides. Place formed cakes on a sheet pan and chill in refrigerator for 10 minutes while heating the skillet.

Heat skillet

Place a large nonstick or stainless steel skillet over medium heat. Add 2 tablespoons unsalted butter and 2 tablespoons neutral oil. Heat until the butter has melted and the surface is shimmering but not smoking (about 2 minutes). Swirl to coat.

Pan-fry crab cakes

Working in batches so you don't overcrowd the pan, add the crab cakes and cook undisturbed 3–4 minutes on the first side until a deep golden-brown crust forms. Carefully flip and cook another 2–3 minutes until the second side is golden and the interior is just set (internal temperature around 145°F / 63°C). If using larger patties, increase cooking time by 1–2 minutes per side. If the crust is browning too quickly, reduce heat to medium-low.

Finish

Transfer cooked crab cakes to a wire rack set over a sheet pan or to paper towels to drain briefly. Keep warm in a low oven (200°F / 95°C) if cooking in multiple batches.

Make aioli

While the cakes chill or fry, whisk together 1/2 cup mayonnaise, minced garlic, 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon lemon zest, 1/4 teaspoon salt and a pinch of black pepper until smooth. Taste and adjust lemon or salt. Refrigerate until ready to serve.

Serve

Plate the crab cakes (2 per person for 4 servings, or 1–2 for 6 servings depending on size). Spoon or drizzle lemon aioli over the cakes or serve on the side with lemon wedges and a sprinkling of chopped parsley.