Crab Cakes Recipe
We had fantastic crab cakes which we highly recommend.
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Ingredients
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Crab Cake Mixture
Coating & Cooking
Lemon Aioli (optional dipping sauce)
Method
Crab Cake Mixture
Prepare crab
Gently inspect the lump crab meat for any shell pieces and pick them out. Place the crab in a large mixing bowl and break up any large lumps gently with your fingers. You want chunks, not a paste.
Mix wet ingredients
In a small bowl, whisk together 1 large egg, 1 tablespoon mayonnaise, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, and 1 teaspoon fresh lemon juice until smooth.
Combine aromatics and seasonings
To the bowl with crab, add 2 tablespoons minced fresh parsley, 2 tablespoons thinly sliced green onions, and (if using) 2 tablespoons finely diced red bell pepper. Sprinkle in 1/2 teaspoon Old Bay seasoning, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
Add 1/2 cup panko breadcrumbs to the crab and aromatic mixture. Pour the wet mixture over the crab and gently fold everything together with a rubber spatula or your hands. Mix only until combined — avoid overworking so the crab stays flaky. If the mixture seems very loose, add up to 2 tablespoons more panko.
Chill to set
Cover the bowl and refrigerate for 30 minutes. Chilling firms the mixture and helps the cakes hold shape during cooking.
Shaping & Coating
Portion the cakes
Remove the crab mixture from the refrigerator. Using a 1/3-cup measure (or your hands), portion the mixture into 6 even portions for smaller cakes or 4 larger cakes. Lightly shape into round patties about 3/4-inch thick, being careful not to compress them too tightly.
Flour and panko finish
Place 1/4 cup all-purpose flour in a shallow dish. If you like a crunchier exterior, spread an additional 1/4 cup panko on another plate. Lightly dust each patty with flour, shaking off excess. For extra texture, press both sides very lightly into the panko.
Cooking
Heat skillet
In a large nonstick or stainless-steel skillet, heat 2 tablespoons unsalted butter and 1 tablespoon neutral oil over medium heat until the butter foams but does not brown. The oil raises the smoke point and helps a golden crust form.
Cook the cakes
Carefully set the crab cakes in the skillet, leaving space between them. Cook without moving for 3 to 4 minutes, until the bottoms are golden-brown and have set. Gently flip using a thin spatula and cook the second side 3 to 4 minutes more, until golden and cooked through. For thicker cakes, reduce heat slightly and cook a minute or two longer to ensure heated through without burning the exterior.
Finish and rest
Transfer cooked cakes to a paper-towel–lined plate or a wire rack set over a baking sheet and let rest 2 minutes. If making multiple batches, keep finished cakes warm in a 200°F (95°C) oven on a sheet pan while you cook the rest.
Lemon Aioli (optional)
Make the aioli
In a small bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1/2 teaspoon lemon zest, 1/2 teaspoon Dijon mustard, 1/2 teaspoon finely minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Taste and adjust seasoning or lemon to your preference. Refrigerate until ready to serve.