Crab Cake Recipe
Make Crab Cake Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crab Cake Mixture
To Bind/Coat
Cooking
Sauce (Optional)
Method
Crab Cake Mixture
- 1
Prepare crab
Pick through the lump crab meat to remove any shells or cartilage. Transfer to a large mixing bowl and gently break up large lumps — keep some big pieces for texture.
- 2
Mix binder
In a small bowl whisk together 1/2 cup mayonnaise, 1 large egg, 1 tablespoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1 teaspoon Old Bay seasoning, 1 teaspoon lemon zest, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth.
- 3
Combine
Add the binder mixture to the bowl with crab. Fold in 1/2 cup panko breadcrumbs, 2 tablespoons chopped parsley, and 2 tablespoons sliced scallions gently until just combined. Do not overmix — use a light folding motion to preserve crab lumps.
- 4
Portion
Using a 1/3-cup measure (or hands), form the mixture into 6 cakes about 3 inches wide and 3/4–1 inch thick. Place the cakes on a tray and refrigerate uncovered for 20–30 minutes to firm up. This helps them hold together while cooking.
To Bind/Coat
- 5
Set up dredging station
Place 1/2 cup all-purpose flour in a shallow dish, beat 1 egg in a second shallow dish, and spread 3/4 cup panko breadcrumbs in a third dish.
- 6
Dredge cakes
Lightly dredge each chilled crab cake in flour, tapping off excess, dip into the beaten egg to coat, then press gently into the panko breadcrumbs to form an even outer crust. Return to the tray and let rest 5–10 minutes to adhere.
Cooking
- 7
- 8
Cook crab cakes
Add crab cakes (do not overcrowd — cook in batches if necessary). Cook without moving for 3–4 minutes until the underside is golden brown and a good crust has formed. Carefully flip and cook the second side 3–4 minutes more until golden and the internal temperature reaches about 145°F (firm and hot). If they brown too quickly, reduce heat slightly and cover briefly for 1 minute to finish cooking through.
- 9
Drain and rest
Transfer cooked crab cakes to a wire rack set over a baking sheet or paper towels to drain briefly. Keep warm in a 200°F oven if cooking remaining batches.
Sauce (Optional)
- 10
Make sauce
Whisk together 1/2 cup mayonnaise, 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon hot sauce, 1 teaspoon chopped capers (if using), 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth. Chill until ready to serve.
- 11