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Ingredients
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Crab Cakes
Mustard Sauce
Method
Crab Cakes
- 1
Prepare crab and dry ingredients
Inspect the lump crab meat for shells and cartilage, removing any pieces. Place the crab in a large mixing bowl and break up any large lumps gently so you retain chunks. Add 1/2 cup of the breadcrumbs, chopped green onions, parsley, Old Bay seasoning, Worcestershire sauce, salt, and black pepper; gently fold to combine without overworking.
- 2
Make binder
In a small bowl whisk together mayonnaise, 1 tablespoon Dijon mustard and the egg until smooth. Pour the binder over the crab mixture and fold gently until evenly coated. If the mixture looks very wet, add remaining 1/4 cup breadcrumbs a little at a time until the mixture holds shape when formed into a patty.
- 3
Form cakes
Divide the mixture into 8 equal portions (about 2 ounces each for small cakes or 4 larger patties if preferred). Gently shape into compact patties about 2.5–3 inches wide and 3/4 inch thick. Place on a parchment-lined tray and refrigerate for at least 20 minutes to firm up (this helps them hold together during cooking).
- 4
Cook crab cakes
Heat a large skillet over medium heat and add 1 tablespoon butter and 1 tablespoon oil. When the fat shimmers, add half the crab cakes without overcrowding. Cook 3–4 minutes on the first side until golden brown, then carefully flip and cook another 2–3 minutes until golden and cooked through. Transfer to a warm oven (200°F / 95°C) or a plate tented with foil while you cook the remaining cakes, adding remaining butter and oil before the next batch.
- 5
Mustard Sauce
- 6
In a small bowl combine Dijon mustard, whole-grain mustard, mayonnaise, lemon juice, honey, and hot sauce (if using). Whisk until smooth and emulsified. Season to taste with salt and black pepper. Chill for 10–15 minutes to allow flavors to meld. Adjust sweetness or acidity with a bit more honey or lemon juice if needed.
