Crab Cakes Recipe

Prepare ingredients

Drain lump crab meat gently in a fine-mesh sieve and pick through to remove any shell pieces. Place crab in a bowl and set aside.

In a medium bowl, whisk together 1 large egg, 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon Old Bay (or seafood seasoning), 1 teaspoon salt and 1 teaspoon freshly ground black pepper until smooth.

Fold the liquid mixture into the crab meat gently to avoid breaking up lumps. Add 2 tablespoons chopped parsley, 2 tablespoons chopped green onion and 1 cup panko breadcrumbs. Use a spatula to fold just until combined. The mixture should hold together when pressed; if too wet, add up to 2 additional tablespoons panko. Taste and adjust seasoning with more lemon juice or salt if needed.

Form the crab mixture into 6 equal patties (about 3–3.5 oz each). Press each patty gently and lightly coat the outside with the extra 1/2 cup panko for a crisper crust. Place formed patties on a tray and refrigerate for 20–30 minutes to firm up. (Chilling helps them hold together during cooking.)

Hard-boiled eggs

To prepare the boiled eggs: place 2 eggs in a small pot, cover with cold water by 1 inch. Bring to a gentle boil, then cover, remove from heat and let sit 9–11 minutes for firm yolks. Drain, cool in an ice bath for 5 minutes, peel and slice/halve. Reserve for topping.

Pan-seared tofu (if chosen)

If using tofu: press an 8 oz block of extra-firm tofu for 15–30 minutes to remove excess moisture, then slice into 1/2-inch slabs. Season lightly with salt and pepper. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat and sear tofu 3–4 minutes per side until golden. Set aside and keep warm.

Sauteed shrimp (if chosen)

If using shrimp: pat 8 large shrimp dry, season with a pinch of salt, pepper and 1/4 tsp Old Bay. Heat 1 tablespoon oil over medium-high heat, add shrimp and cook 1.5–2 minutes per side until opaque and pink. Remove from heat and keep warm.

Heat a large skillet over medium heat and add 2 tablespoons neutral oil (or clarified butter). When shimmering, add crab cakes without crowding—work in batches if needed. Cook 3.5–4 minutes on the first side without moving to develop a golden crust.

Flip carefully with a thin spatula and cook an additional 3–3.5 minutes until golden and heated through. Adjust heat as needed to prevent burning; lower to medium-low if crust browns too quickly.

Transfer cooked crab cakes to a paper-towel-lined plate and briefly rest 2 minutes. If cooking additional batches, add the remaining 1 tablespoon oil between batches.

To assemble: place a crab cake on a bed of mixed greens or plate, top with half a hard-boiled egg (or a seared tofu slab or 2 sautéed shrimp per cake, depending on choice). Spoon tartar sauce or remoulade alongside or on top. Garnish with lemon wedges and additional chopped parsley if desired.

Serve immediately while hot and crispy.