Crab Cakes Recipe

Prepare crab and aromatics

Gently pick through the lump crab meat to remove any shell pieces, taking care not to shred the meat. Place the crab in a large mixing bowl.

Add 0.75 cups plain breadcrumbs, 0.5 cup mayonnaise, 1 beaten egg, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon Old Bay, 2 tablespoons chopped parsley, 2 sliced green onions, 1 teaspoon lemon zest, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to the bowl with the crab.

Using a spatula or your hands, gently fold the ingredients together just until combined. Do not overwork—mixture should hold together when formed but still have visible chunks of crab.

Cover the bowl and refrigerate for 30 minutes to firm up the mixture. This helps the cakes hold their shape during cooking.

After chilling, divide the mixture into 8 equal portions for smaller cakes or 4 portions for larger ones. For 8, each portion will be approximately 2 ounces. Gently shape each portion into a patty about 3 inches across and 3/4 inch thick.

Set up a three-station breading line: a shallow dish with 0.5 cup flour seasoned lightly with salt and pepper, a shallow dish with 1 beaten egg, and a third dish with 1 cup panko breadcrumbs for coating.

Dredge each patty first in flour, shaking off excess, then dip into the beaten egg, and finally press into the panko so the exterior is evenly coated. Place coated cakes on a tray and refrigerate for 10 minutes to help the coating adhere.

In a large skillet, heat 0.5 cup vegetable oil over medium heat until shimmering (about 350°F / 175°C if using a thermometer). Add 1 tablespoon butter if desired for flavor.

Working in batches without crowding the pan, place crab cakes in the skillet and cook 3–4 minutes per side, or until golden brown and crisp. Adjust heat as needed so the exterior browns without burning and the interior reaches 145°F (63°C) or is hot throughout.

Transfer cooked crab cakes to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) if cooking in multiple batches.

Whisk together 0.5 cup mayonnaise, 1 tablespoon lemon juice, 0.5 teaspoon minced garlic, 0.5 teaspoon Dijon mustard, 0.125 teaspoon salt, and 0.125 teaspoon black pepper until smooth. Taste and adjust seasoning. Refrigerate until ready to serve.

Plate crab cakes warm with a dollop of lemon aioli or a wedge of lemon and a sprinkle of chopped parsley or extra sliced scallions. Serve immediately.