Crab Cake Recipe

Prepare crabmeat

Inspect the lump crabmeat and pick out any remaining shells or cartilage. Gently break up any large lumps with your fingers, keeping most pieces intact for texture.

In a large mixing bowl combine 0.75 cups panko, 0.5 cup mayonnaise, 1 beaten large egg, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon Old Bay, 2 tablespoons chopped parsley, 2 tablespoons sliced green onion, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir until evenly combined.

Gently fold the crabmeat into the mixture with a spatula, mixing just until distributed. Avoid overworking to keep the lumps of crab intact.

Taste a small pinch of the mixture and adjust seasoning if needed (add up to 1/4 tsp more salt or a squeeze more lemon). If the mixture seems loose, add up to 2 additional tablespoons panko to help bind; if too dry, add 1 tablespoon mayonnaise.

Form the mixture into 8 uniform patties (about 3 inches diameter and 1 inch thick). Place the formed patties on a parchment-lined baking sheet and chill in the refrigerator for 20–30 minutes to help them set.

Place 1/4 cup extra panko or all-purpose flour in a shallow dish. Just before frying, lightly dredge each chilled patty in the panko/flour to create a thin coating—tap off excess. This helps a golden crust form and protects the delicate crab.

In a large nonstick or stainless-steel skillet, heat 2 tablespoons neutral oil and 2 tablespoons unsalted butter over medium heat until the butter foams and the oil shimmers. The pan should be hot but not smoking (about 325–350°F / 160–175°C).

Place the crab cakes in the skillet without crowding; work in batches if necessary. Cook undisturbed for 3–4 minutes until the underside is golden brown.

Gently flip each crab cake using a thin spatula and cook the second side 3–4 minutes until golden and the center is just set. If the cakes are browning too quickly before heating through, reduce heat to medium-low and cover the pan for 1–2 minutes to finish cooking through.

Transfer cooked crab cakes to a wire rack set over a baking sheet or paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) while you cook remaining batches.

While the crab cakes chill or cook, whisk together 1/2 cup mayonnaise, 1 teaspoon minced garlic, 2 teaspoons lemon juice, 1/2 teaspoon lemon zest, 1/4 teaspoon salt, 1/4 teaspoon black pepper and 1/8 teaspoon hot sauce or cayenne (if using). Taste and adjust acidity or seasoning as desired.

Refrigerate the aioli until ready to serve. Serve a dollop alongside or drizzle over warm crab cakes.

Plate 2 crab cakes per person (or desired portion). Garnish with lemon wedges and a sprinkle of chopped parsley or sliced green onions. Serve with the lemon-garlic aioli or tartar sauce.

Leftovers: refrigerate cooled crab cakes in an airtight container for up to 2 days. Reheat gently in a 350°F oven on a sheet pan for 8–10 minutes to crisp exterior without drying the interior.