Crab Cakes Recipe
Make Crab Cakes Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crab Cake Mixture
For Searing
Optional Lemon Aioli (Sauce)
Method
Crab Cake Mixture
Prepare crab
Inspect the lump crab meat and pick through to remove any cartilage, shells, or dark pieces. Gently break up larger lumps so you keep some large chunks for texture.
Mix binding ingredients
In a medium bowl whisk together 1/2 cup mayonnaise, 1 large egg, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, 1 teaspoon Old Bay, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth.
Combine
Add the prepared crab meat, 2 tablespoons finely chopped parsley, 2 sliced green onions, 3/4 cup panko and 1/4 cup fine breadcrumbs to the bowl with the binder. Gently fold everything together with a rubber spatula or wooden spoon until combined. Do not overmix — you want lumps of crab to remain intact.
Chill
Cover the bowl and refrigerate for at least 30 minutes (up to 2 hours). Chilling firms the mixture and makes shaping easier.
Form cakes
Divide the mixture into 8 equal portions (about 2 ounces or golf-ball size each). With slightly damp hands, gently shape each portion into a compact patty about 3 inches wide and 3/4 inch thick. Place formed cakes on a baking sheet lined with parchment. Return to refrigerator while you heat the pan.
For Searing
Heat pan
Heat a large nonstick or stainless steel skillet over medium-high heat. Add 1 tablespoon neutral oil and 2 tablespoons unsalted butter. Allow butter to melt and foam but do not let it burn; reduce heat slightly if browning too quickly.
Sear crab cakes
Working in batches to avoid crowding, add crab cakes to the skillet and cook 3 to 4 minutes without moving, until a deep golden-brown crust forms. Carefully flip and cook the other side 3 to 4 minutes more until golden and the internal temperature reaches 145°F (if using a thermometer). If cakes brown too quickly, lower the heat to medium.
Finish and drain
Transfer cooked crab cakes to a wire rack set over a baking sheet or paper towels to drain briefly. Keep in a warm oven (200°F/95°C) if making multiple batches so they stay warm and crisp.
Optional Lemon Aioli (Sauce)
Make aioli
In a small bowl whisk together 1/2 cup mayonnaise, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1/2 teaspoon grated garlic, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth. Taste and adjust seasoning.
Chill sauce
Cover and refrigerate the aioli for at least 15 minutes to let flavors meld. Serve alongside warm crab cakes.