Local Crab Cake Recipe

Prepare crab

Pick through the lump crab meat to remove any bits of shell and cartilage. Gently pat the crab meat dry with paper towels to remove excess moisture; be careful to keep lumps intact.

Combine wet ingredients

In a medium mixing bowl combine the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, lemon zest, beaten egg, salt, black pepper and 1 tablespoon Old Bay (reserve remaining). Whisk until smooth.

Add aromatics and binder

Fold the minced shallot and chopped parsley into the wet mixture.

Incorporate crab and breadcrumbs

Gently fold the crab meat into the dressing mixture, using a spatula to avoid breaking up lumps. Add 2 cups of panko breadcrumbs and fold just until mixture holds together. If mixture seems too wet, add the remaining 1 cup panko a little at a time until you can form cakes that hold shape. Do not overwork.

Portion crab cakes

Using a 4.5–5 ounce scoop (or a 1/3 cup measure), portion the mixture into 6 equal portions. Gently form each portion into a compact patty about 3 inches across and 3/4 inch thick. Compacting should be gentle to retain texture.

Optional dredge

If you want a golden exterior, lightly press each patty into the extra 1/2 cup panko to coat the outside. Tap off excess.

Chill

Arrange the formed crab cakes on a parchment-lined tray, cover loosely with plastic wrap, and chill in the refrigerator for at least 30 minutes (up to 2 hours). Chilling firms the cakes and helps them hold together when cooking.

Heat pan

Set a heavy skillet (cast iron or stainless) over medium heat. Add 1 tablespoon butter and 1 tablespoon neutral oil; heat until butter foams and the pan is hot but not smoking.

Pan-fry

Carefully place crab cakes into the pan leaving space between them. Cook without moving until the underside is deep golden brown, about 3–4 minutes. Gently flip with a thin spatula and add the remaining 1 tablespoon butter and 1 tablespoon oil to the pan. Cook the second side until golden and heated through, about 3–4 minutes more. Internal temperature should reach 145°F (63°C) and center should be just set.

Finish and rest

Transfer cooked crab cakes to a wire rack set over a baking sheet or paper towels to drain briefly. If making ahead, keep warm in a 200°F (95°C) oven for up to 20 minutes.

Serve each crab cake with lemon wedges, a dollop of tartar sauce or remoulade, and a sprinkle of microgreens or chives. Offer extra Old Bay and lemon on the side.