Crab Cake Recipe

Prepare crab

Check the lump crab meat for any shells or cartilage and remove gently. Pat the crab meat dry with paper towels to remove excess moisture; handle gently to keep lumps intact.

Mix base

In a medium bowl combine 3 tablespoons panko, 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, 1 beaten egg, 2 tablespoons finely chopped parsley, and the chopped green onion. Stir until well combined.

Season and add crab

Add the crab meat to the bowl and gently fold with a rubber spatula until evenly coated, taking care not to break up large lumps. Sprinkle in 1 teaspoon Old Bay, 1 teaspoon kosher salt, and 1 teaspoon black pepper; fold gently to distribute seasoning. If mixture seems too wet, add up to 1 additional tablespoon panko. Taste a small pinch (if using fresh crab or safe to sample) and adjust seasoning.

Form cakes

Divide the mixture into 6 equal portions (for 3.5–4 oz cakes) or 4 larger cakes, depending on preference. Shape each portion into a compact patty about 3 inches wide and 3/4 inch thick. Place formed cakes on a baking sheet lined with parchment and refrigerate for at least 30 minutes (or up to 2 hours) to help them set so they hold together while cooking.

Prepare dredging stations

Set up three shallow dishes: one with 1 tablespoon flour (season lightly with a pinch of salt and pepper), one with the beaten egg, and one with 1 cup panko breadcrumbs for coating.

Coat cakes

Working with one cake at a time, lightly dredge it in flour, shaking off excess. Dip into the beaten egg, allowing excess to drip off, then press gently into the panko breadcrumbs to coat all sides. Place coated cakes on a plate and let rest 5 minutes so the coating adheres.

Cook crab cakes

Heat a large nonstick or stainless-steel skillet over medium heat. Add 2 tablespoons unsalted butter and 2 tablespoons neutral oil. When butter foams and oil shimmers, add crab cakes (do not overcrowd; cook in batches if needed). Cook undisturbed for 3–4 minutes until the bottom is golden brown and crisp. Carefully flip and cook another 3–4 minutes until the other side is golden and center is just set (internal temp ~145°F / 63°C). If cakes are browning too quickly, reduce heat to medium–low and cover loosely for a minute to finish through.

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 cooking remaining batches.

Whisk together 1 tablespoon mayonnaise, 1 teaspoon fresh lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon Dijon mustard, 1/4 teaspoon grated garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl until smooth. Taste and adjust lemon, salt, or mustard to preference. Refrigerate until ready to serve.

Plate 2–3 crab cakes per person (depending on size). Spoon a dollop of lemon aioli on the side or drizzle lightly over the cakes. Garnish with extra chopped parsley and lemon wedges. Serve immediately.