Crab Cakes Recipe

Prepare ingredients

Pick through the lump crab meat to remove any shells or cartilage. Gently break up large lumps, trying to keep some large flakes intact for texture.

In a large mixing bowl combine 1/2 cup mayonnaise, 1 beaten egg, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon Old Bay seasoning, 2 tablespoons finely chopped parsley, sliced green onions, lemon zest, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk until emulsified.

Fold the crab meat gently into the wet mixture until evenly coated. Add 3/4 cup of the breadcrumbs (from the 3 cups listed) and gently fold. Add more breadcrumbs, 1/4 cup at a time, only until the mixture holds together when formed into a patty—avoid overworking. You want a moist mixture that can be shaped (approximately 6–8 crab cakes).

Form the mixture into patties about 3 inches in diameter and 3/4 inch thick. Place formed cakes on a rimmed baking sheet lined with parchment and refrigerate for at least 30 minutes to firm (this helps them hold together while cooking).

Set up a dredging station: a shallow bowl with 1/2 cup flour, a bowl with 1 beaten egg (for dredging), and a shallow plate with 1 cup panko breadcrumbs.

Remove chilled crab cakes. Lightly dredge each cake in flour, shaking off excess, dip into the beaten egg, then press into the panko breadcrumbs to coat both sides. Place back on the baking sheet and let rest 10 minutes to allow coating to adhere.

In a large skillet (preferably heavy-bottomed) heat 1/2 cup vegetable oil over medium heat. When oil shimmers but is not smoking, add 1–2 tablespoons butter if using and let it melt to flavor the oil. Reduce heat to medium-low to prevent burning and maintain a steady sizzle.

Fry crab cakes in batches without crowding the pan, 3–4 minutes per side, until golden-brown and crisp. Carefully flip using a spatula; if cakes are browning too fast, lower the heat. Internal temperature should be hot and cakes should be warmed through. Transfer to a wire rack or paper towel-lined plate to drain briefly.

Keep cooked crab cakes warm in a 200°F (95°C) oven on a baking sheet while finishing remaining cakes.

While crab cakes chill, whisk together 1/2 cup mayonnaise, 1 tablespoon lemon juice, 1/2 teaspoon minced garlic, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a small bowl until smooth. Taste and adjust lemon, salt or garlic to preference. Cover and refrigerate until serving.

Serve crab cakes hot with lemon wedges and the lemon aioli on the side. Garnish with additional chopped parsley or sliced scallions if desired.