Crab Cakes Recipe
Make Crab Cakes Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cake Mixture
Coating and Frying
Optional Lemon Aioli (serves with)
Method
Crab Cake Mixture
Prepare crab
Inspect the lump crab meat and remove any shells or cartilage. Gently pick through with your fingers, trying to keep lumps intact for texture.
Mix wet ingredients
In a large bowl combine 1/2 cup mayonnaise, 1 beaten large egg, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce and 1 tablespoon fresh lemon juice. Whisk until smooth.
Add aromatics and seasonings
Fold in 1/4 cup finely chopped celery, 1/4 cup chopped green onion, 2 tablespoons chopped fresh parsley, 1 teaspoon Old Bay seasoning, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper into the wet mixture.
Gently fold the prepared lump crab meat into the mixture, then add 3/4 cup panko breadcrumbs. Stir gently until just combined — do not overwork or mash the crab. The mixture should hold together when pressed; if too wet, add up to 2 tablespoons more panko.
Chill to set
Cover the bowl and refrigerate the mixture for at least 30 minutes (up to 1 hour). Chilling firms the mixture and makes forming cakes easier.
Forming and Coating
Portion and shape
Divide the chilled mixture into 8 equal portions for 4-ounce cakes (or 6 portions for larger cakes). Gently form each portion into a compact patty about 3 inches in diameter and 3/4 inch thick, pressing gently to keep lumps of crab intact.
Dredge
Set up a dredging station with 1/2 cup flour in a shallow dish, the remaining beaten egg in another shallow dish, and 1/2 cup panko breadcrumbs in a third dish. Lightly dust each patty with flour, shake off excess, dip into the beaten egg, then press into the panko breadcrumbs to coat both sides. Place coated cakes on a tray and refrigerate for 10 minutes to help coating adhere.
Cook
Heat pan
Heat a large nonstick or stainless steel skillet over medium heat. Add 4 tablespoons vegetable oil and 1 tablespoon unsalted butter. Heat until the oil shimmers and the butter foams but before it browns (about 2 minutes).
Pan-fry crab cakes
Working in batches without crowding, carefully place the coated crab cakes in the skillet. Cook 3 to 4 minutes per side until golden brown and crisp. Flip gently with a wide spatula to keep cakes intact. Internal temperature should reach 145°F (63°C) and centers should be hot and flaky. If browning too quickly, reduce heat to medium-low.
Drain and keep warm
Transfer cooked crab cakes to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven while you finish remaining cakes.
Optional Lemon Aioli
Make aioli
In a small bowl, whisk together 1/2 cup mayonnaise, 1 teaspoon minced garlic, 1 tablespoon fresh lemon juice, 1/2 teaspoon lemon zest, 1/4 teaspoon hot sauce (optional), 1/8 teaspoon kosher salt and a pinch (1/16 tsp) of black pepper until smooth. Taste and adjust seasoning.