Harry's Signature Crab Cakes Recipe

Prepare Crab Meat

Gently pick through the lump crab meat to remove any shells and cartilage. Pat dry with paper towels to remove excess moisture — drier meat will hold together better.

Mix Wet Ingredients

In a medium bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce and the beaten egg until smooth.

Combine Dry and Flavor Ingredients

Stir the 3/4 of the panko (reserve the rest for coating), 1 tablespoon Old Bay, 2 tablespoons finely chopped parsley, 1/4 cup diced red bell pepper, 1/4 cup diced celery, 1/2 teaspoon salt and 1/4 teaspoon black pepper into the mayonnaise mixture until evenly distributed.

Fold In Crab

Gently fold the crab meat into the mixture with a rubber spatula, taking care not to shred the lumps. Fold until just combined and mixture holds together when pressed. If too wet, add the reserved panko a tablespoon at a time until the mixture forms a shape; if too dry, add a teaspoon of mayonnaise.

Form Cakes

Portion the mixture into 8 equal portions (about 2 oz each) and gently form into patties about 3 inches across and 3/4 inch thick. Place on a parchment-lined tray and chill in the refrigerator for 20–30 minutes to firm up (this helps them sear without falling apart).

Coat (optional)

If you prefer a crisper exterior, lightly press the chilled patties into the reserved panko to coat the outside just before cooking.

Pan-Sear

Heat a large heavy skillet over medium-high heat. Add 1 tablespoon unsalted butter and 1 tablespoon vegetable oil; when butter is sizzling and the pan is hot, add crab cakes without crowding. Cook until golden brown and crisp, about 3–4 minutes per side. Reduce heat slightly if browning too quickly. Work in batches and add remaining butter and oil as needed.

Finish and Rest

Transfer cooked crab cakes to a paper-towel-lined plate and briefly rest for 2 minutes. If desired, keep warm in a 200°F (95°C) oven while finishing remaining cakes.

Blend Aioli

In a small food processor or blender, combine 1/2 cup roasted red peppers, 1/2 cup mayonnaise, 1 minced garlic clove, 1 teaspoon lemon juice, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Process until smooth and emulsified. If the aioli is too thick, blend in up to 1 teaspoon olive oil or a little water to reach desired consistency.

Adjust and Chill

Taste and adjust seasoning with more salt, lemon or smoked paprika as needed. Transfer to a small bowl, cover and chill for at least 15 minutes to let flavors meld. Bring to room temperature before serving if chilled longer.

Spoon a dollop (about 2 tablespoons) of roasted red pepper aioli on each plate or serve aioli family-style. Place 2 crab cakes per plate on top or beside the aioli. Garnish with a squeeze of lemon, a sprinkle of chopped parsley and serve with lemon wedges.