Coastal Crab Cakes Recipe

Pick through the lump crab meat, removing any shell pieces. Gently break up large lumps while keeping some chunks for texture.

In a large bowl combine mayonnaise, Dijon mustard, lemon juice, beaten egg, Worcestershire sauce, Old Bay, salt, and pepper. Whisk until smooth.

Fold in breadcrumbs, chopped parsley, and sliced green onion until evenly distributed.

Gently fold the crab meat into the mixture until combined. Do not overmix — stop when ingredients just hold together.

Cover the bowl and refrigerate 15–30 minutes to firm the mixture, which makes shaping easier.

Divide the chilled crab mixture into 8 equal portions for small cakes or 4 portions for larger cakes. Lightly wet your hands and gently shape each portion into a 3/4- to 1-inch-thick patty.

Spread the additional 1/2 cup breadcrumbs on a plate. Lightly press each patty into the breadcrumbs to coat the top and bottom; shake off any excess. Place cakes on a parchment-lined sheet tray.

If you prefer a firmer crust, refrigerate the formed, coated cakes 10–15 minutes before cooking.

Preheat the oven broiler to high. Position an oven rack 6–8 inches from the broiler element.

Brush the tops of the crab cakes with about half of the melted butter and lightly brush or rub a little olive oil on the bottom if desired to help browning.

Place the sheet tray under the broiler. Broil 4–6 minutes until the top is golden and bubbling. Watch closely to prevent burning.

Rotate the tray if your broiler has hot spots. Brush the tops with remaining melted butter, then broil an additional 2–4 minutes until both top and bottom are nicely browned and internal temperature reaches 140–145°F (if using an instant-read thermometer).

Remove from oven and let rest 2 minutes on the tray. Transfer to a serving plate, garnish with chopped parsley and lemon wedges.

While the cakes chill or broil, stir together mayonnaise, chopped pickle, capers, lemon juice, chopped herbs, salt, and pepper in a small bowl. Taste and adjust seasoning. Chill until ready to serve.

Serve a spoonful of sauce alongside each crab cake or pass on the side for guests.