Crab Cakes Recipe

Prepare ingredients

Pat the lump crab meat dry with paper towels to remove excess moisture; pick through to remove any shells or cartilage. Finely chop the parsley and thinly slice the green onions. Zest one lemon and then juice it.

Combine base

In a large bowl, whisk together 1/2 cup mayonnaise, 1 large egg, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon Old Bay seasoning, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.

Add dry binder and aromatics

Fold in 3 cups panko breadcrumbs, chopped parsley, and sliced green onions until evenly distributed. Let the mixture sit 5 minutes so the panko hydrates slightly; if it seems too dry, add up to 1 tablespoon extra mayonnaise.

Fold in crab meat

Gently fold the lump crab meat into the mixture with a spatula or rubber spoon, taking care not to break up the lumps. Taste a small amount of the mixture (cook a tiny pinch in a skillet if desired) and adjust salt, pepper, or Old Bay as needed.

Shape cakes

Using a 3.5-ounce portion (about 1/3 cup) for each, form the mixture into 8 crab cakes. Press gently so they hold together but remain slightly loose inside. Place cakes on a baking sheet lined with parchment, cover loosely with plastic wrap, and refrigerate at least 30 minutes to firm (up to 2 hours).

Coat

Place 1 cup additional panko in a shallow dish. Lightly press each chilled crab cake into the panko to coat the top and sides (do not compress too hard). Return to the sheet to rest briefly while heating the pan.

Heat fat

In a large skillet over medium heat, melt 2 tablespoons unsalted butter with 2 tablespoons neutral oil. Heat until butter stops foaming and the mixture is shimmering but not smoking; the fat should be about 350°F if you use a thermometer.

Pan-fry

Working in a single layer without crowding, transfer crab cakes to the skillet. Fry 3 to 4 minutes per side until deep golden brown and an instant-read thermometer inserted into the center reads 145°F and the interior is hot. If the exterior browns before heating through, reduce heat to medium-low and cover loosely for 1–2 minutes.

Drain and keep warm

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) while finishing remaining cakes. Replenish fat as needed between batches.

While crab cakes chill, whisk together 1/2 cup mayonnaise, 1 teaspoon mustard, 1/2 teaspoon hot sauce, 1 teaspoon chopped capers, 1 teaspoon lemon juice, 1/2 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Taste and adjust acidity or heat. Refrigerate until ready to serve.

Plate 2 crab cakes per person (or as desired). Spoon remoulade alongside or spread a little on the plate, garnish with lemon wedges and extra chopped parsley or sliced scallions. Serve immediately so crust stays crisp.