Crab Cakes Recipe
Make Crab Cakes 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
Coating & Frying
Lemon Aioli (Serving Sauce)
Method
Crab Cake Mixture
- 1
Prepare crab meat
Carefully pick through the lump crab meat to remove any shells or cartilage. Transfer the crab to a large mixing bowl and gently break apart any very large lumps, keeping pieces as intact as possible.
- 2
Mix wet ingredients
In a separate medium bowl, whisk together 1/2 cup mayonnaise, 1 large egg, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, and optional 1 teaspoon hot sauce until smooth.
- 3
Combine dry and aromatics
To the bowl with the crab, add 1 cup panko breadcrumbs, 2 tablespoons finely chopped parsley, 2 finely chopped green onions, 1 teaspoon Old Bay seasoning, 3/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Toss gently to distribute aromatics without breaking up the crab lumps.
- 4
Combine wet and crab
Pour the wet mixture over the crab and dry ingredients. Using a rubber spatula, fold gently until the mixture just holds together when pressed—do not overmix. If mixture feels too loose, add up to 2 tablespoons additional panko, 1 tablespoon at a time.
- 5
Chill to set
Cover the bowl and refrigerate for 30–45 minutes to allow the binder to firm up; this helps the cakes hold shape while cooking.
- 6
Form cakes
Portion the chilled mixture into 8 equal portions (about 3 ounces/85 g each) and gently form into 1/2- to 3/4-inch thick patties. Avoid compressing too tightly—lightly pack so they hold together.
Coating & Frying
- 7
Set up dredging station
Place 1/2 cup flour in a shallow dish, the beaten egg in a second shallow dish, and 3/4 cup panko breadcrumbs in a third dish. Season the flour with a pinch of salt and pepper.
- 8
Coat the patties
Working one at a time, lightly dredge each patty in flour, shaking off excess. Dip into beaten egg, letting excess drip off, then press gently into the panko breadcrumbs to coat all sides. Place coated cakes on a parchment-lined baking sheet and let rest 10 minutes to set the crust.
- 9
Heat oil
Heat 3 tablespoons oil in a large nonstick or cast-iron skillet over medium heat until shimmering but not smoking (about 325–350°F / 160–175°C surface temperature).
- 10
Pan-fry crab cakes
Add crab cakes to the skillet in a single layer without crowding (fry in batches if needed). Cook 3–4 minutes per side, gently pressing once with a spatula to ensure even contact, until golden brown and crisp and an instant-read thermometer in the center reads 145°F (or the cakes are hot throughout). Reduce heat slightly if browning too fast.
- 11
Finish and keep warm
Transfer cooked cakes to a wire rack set over a baking sheet and keep in a warm oven (200°F / 95°C) while you cook remaining cakes to maintain crispness.
Lemon Aioli (Serving Sauce)
- 12
Make the aioli
In a small bowl whisk together 1/2 cup mayonnaise, 1 teaspoon lemon zest, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon minced/grated garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth and bright. Taste and adjust seasoning or lemon to preference.
- 13