Lump Crab Cake Recipe
Make Lump Crab Cake 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
Coating & Frying
Optional Lemon Aioli (serves with cakes)
Method
Crab Cake Mixture
Prepare crab meat
Place the lump crab meat in a large mixing bowl. Gently pick through to remove any remaining shells and break up any large lumps while keeping large pieces intact where possible.
Combine wet ingredients
In a small bowl whisk together 1/4 cup mayonnaise, 1 large beaten egg, 1 tablespoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, and 1 tablespoon fresh lemon juice until smooth.
Mix dry seasonings
Add 3/4 cup plain breadcrumbs, 1 teaspoon Old Bay seasoning, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 2 tablespoons finely chopped fresh parsley, and 2 tablespoons finely chopped green onion to the bowl with the crab meat.
Combine gently
Pour the wet mixture over the crab and dry ingredients. Using a spatula or your hands, fold the ingredients together gently until just combined. Do not overmix — you want the crab lumps to remain visible and intact. The mixture should hold together when pressed; if too wet, add up to 2 tablespoons extra breadcrumbs.
Chill to set
Cover the bowl and refrigerate for 30 minutes to firm up the mixture, which helps the cakes hold their shape during cooking.
Forming and Coating
Portion the cakes
Divide the chilled mixture into 6 equal portions (about 3 ounces each for appetizer size or 4 larger cakes for 4 servings). Gently form each portion into a compact patty about 3/4 inch thick and 2.5-3 inches across. Handle lightly to preserve lumps.
Set up dredging station
Place 1/2 cup all-purpose flour in a shallow dish, beat 1 egg in a second shallow dish, and place 3/4 cup panko breadcrumbs in a third shallow dish. Season the flour with a pinch of salt and pepper.
Dredge the cakes
Lightly dredge each patty in flour, shake off excess, dip into the beaten egg, then gently press into the panko breadcrumbs to coat evenly. For a lighter crust you can skip the panko and use the plain breadcrumb from the mixture; for a crisper crust refrigerate coated cakes 10 minutes before frying.
Cooking
Heat pan
In a large nonstick or stainless-steel skillet, heat 2 tablespoons unsalted butter and 2 tablespoons vegetable oil over medium heat until the butter foams and the fat is shimmering but not smoking.
Pan-fry crab cakes
Add the crab cakes to the skillet in a single layer without crowding (work in batches if needed). Cook undisturbed for 3-4 minutes until the bottom is golden brown and crisp. Carefully flip and cook the other side 3-4 minutes until golden and the internal temperature reaches 145°F (if using a thermometer) or the cake feels firm and heated through.
Drain and keep warm
Transfer cooked crab cakes to a wire rack set over a baking sheet or paper towels to drain. Keep in a warm oven (200°F / 95°C) if cooking in batches so all cakes are served hot.
Optional Lemon Aioli
Make the aioli
Whisk together 1/4 cup mayonnaise, 1 teaspoon fresh lemon juice, 1/2 teaspoon grated lemon zest, 1/4 teaspoon Dijon mustard, 1/4 teaspoon hot sauce, 1/8 teaspoon salt, and a pinch of black pepper in a small bowl until smooth. Taste and adjust lemon or salt as desired.