Crab Cake Recipe

Prepare crab mixture

In a large bowl, combine 0.75 cups panko, 0.25 cups mayonnaise, 1 large egg, 1 tablespoon Dijon mustard, 0.5 teaspoon Worcestershire, 1 tablespoon lemon juice, 2 tablespoons finely chopped parsley, 2 thinly sliced green onions, 1 teaspoon Old Bay, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Mix gently until combined.

Fold in crab meat

Gently fold 1 pound lump crab meat into the mixture with a rubber spatula, taking care to keep some lumps of crab intact. Mix only until incorporated; avoid overworking so cakes stay tender.

Form patties

Divide the mixture into 8 equal portions for slider-size cakes or 4 portions for larger patties. With lightly oiled hands, shape each portion into a compact patty about 3/4 to 1 inch thick. If the mixture seems loose, refrigerate 20–30 minutes to firm, or gently press each patty into additional panko or dredge lightly in flour (use 0.5 cups additional panko/flour as needed).

Heat pan

Heat a large skillet over medium heat. Add 1 tablespoon vegetable oil and 1 tablespoon unsalted butter. Once butter foams and the pan is hot (but not smoking), proceed to cook.

Cook crab cakes

Place patties in the skillet without crowding (work in batches if needed). Cook 3–4 minutes per side, until a golden-brown crust forms and internal temperature reaches 145°F (63°C). Carefully flip using a thin spatula to keep cakes intact. If using larger patties, cook 4–5 minutes per side. Transfer cooked cakes to a paper-towel-lined plate and keep warm while finishing remaining patties.

Finish

If desired, briefly transfer cooked patties to a 350°F (175°C) oven for 3–5 minutes to ensure they are heated through and to help hold shape. Serve immediately with Boom Boom Sauce and lemon wedges.

In a small bowl, whisk together 0.5 cups mayonnaise, 2 teaspoons sriracha, 1 teaspoon sweet chili sauce (or honey), 1 teaspoon ketchup, 0.5 teaspoon rice vinegar or lemon juice, 0.25 teaspoon garlic powder, 0.25 teaspoon smoked paprika, 0.125 teaspoon salt, and a pinch (0.0625 teaspoon) of black pepper until smooth and well combined.

Taste and adjust seasoning: add more sriracha for heat, more sweet chili or honey for sweetness, or a squeeze of lemon for brightness. Chill sauce at least 15 minutes to let flavors meld before serving.