Crab Cakes (2) Recipe

Inspect and pick crab

Check lump crab meat for any shells or cartilage and pick them out gently with your fingers. Place crab meat in a medium mixing bowl and break up any large lumps gently so you retain some large flakes.

Mix base ingredients

In a small bowl whisk together 3 tablespoons mayonnaise, 1 tsp Dijon, 1 tsp Worcestershire, the egg, lemon juice, lemon zest, Old Bay, 1 tsp salt and 1/2 tsp black pepper until smooth and combined.

Combine mixture

Add the dressing to the crab meat along with 1 cup panko, chopped parsley and sliced green onion. Using a rubber spatula, fold gently until the mixture holds together but still has visible lumps of crab. Avoid overworking so cakes remain tender.

Chill to firm

Cover the bowl and refrigerate for 20–30 minutes to let the panko hydrate and the mixture firm slightly, which helps form stable cakes.

Shape cakes

Divide the chilled mixture into two equal portions (about 4 ounces each). With lightly floured hands, gently shape each portion into a 1-inch-thick round patty about 3 inches across. Avoid compressing tightly.

Set up dredging station

Place 1/4 cup flour on a plate and 1/2 cup panko on another plate. Lightly dust each patty with flour, shaking off excess, then press both sides into panko to coat evenly. Press gently so coating adheres without compacting the cake.

Heat pan

In a large skillet over medium heat, melt 2 tablespoons butter with 1 tablespoon neutral oil. Heat until butter foams and sizzles but does not brown (about 1–2 minutes).

Fry cakes

Place the crab cakes in the skillet, leaving space between them. Cook undisturbed 3–4 minutes until the bottom is golden brown and crisp. Carefully flip with a spatula and cook the other side another 3–4 minutes until golden and cooked through. Adjust heat to avoid burning; the interior should be hot and the exterior crisp.

Finish and rest

Transfer cooked crab cakes to a paper-towel-lined plate and rest 2 minutes. If desired, spoon any pan juices over them for extra flavor.

Make aioli

Whisk together 3 tablespoons mayonnaise, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, 1/2 teaspoon minced garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper until smooth. Taste and adjust seasoning. Refrigerate until ready to serve.

Serve

Serve each crab cake hot with a dollop of lemon aioli, a lemon wedge, and a small salad or steamed vegetables if desired.