Crab Cakes Recipe

Prepare aromatics

Finely dice the celery and shallot. Mince the parsley. Gently pick through the crab meat to remove any shells and large pieces of cartilage, keeping the lumps intact as much as possible.

Combine wet ingredients

In a large bowl, whisk together 1/2 cup mayonnaise, the egg, Dijon mustard, Worcestershire sauce, and 1 tablespoon lemon juice until smooth.

Mix seasonings and binders

Add 1 cup breadcrumbs, chopped parsley, diced celery, diced shallot, Old Bay seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the wet mixture. Stir until evenly combined.

Fold in crab

Gently fold the lump crab meat into the mixture using a spatula or wooden spoon, taking care not to break up the lumps. Mix just until the crab is evenly coated and the mixture holds together when pressed. If the mixture feels too loose, add up to 2 tablespoons more breadcrumbs (from the extra) a tablespoon at a time.

Chill

Cover the bowl and refrigerate the mixture for 30 minutes to firm up, which helps the cakes hold their shape while cooking.

After chilling, portion the crab mixture into 8 equal portions (about 3 ounces each for standard small cakes, or 6 portions for larger 4–5 ounce cakes). Using lightly oiled hands or a large cookie scoop, gently shape each portion into a compact round patty about 1 inch thick.

Place the 1/2 cup extra breadcrumbs or panko in a shallow dish. Lightly press each patty into the breadcrumbs, coating only the outside surface. Tap off any excess. Place formed cakes on a baking sheet lined with parchment and chill for another 15 minutes if time allows—this helps the coating adhere.

Heat a large skillet over medium heat. Add 2 tablespoons butter and 2 tablespoons oil. When the butter is melted and the fat is hot (but not smoking), add crab cakes in a single layer without crowding the pan. Fry for 3–4 minutes on the first side until golden brown and crisp.

Carefully flip the cakes and cook another 3–4 minutes until the second side is golden and the interior reaches 145°F (if checked with an instant-read thermometer) or is hot and cooked through. If the coating browns too quickly, reduce heat to medium-low and cover briefly for 1–2 minutes to finish cooking through.

Transfer cooked crab cakes to a paper towel-lined plate or a warm oven (200°F) while you cook the remaining cakes. Add more butter and oil to the pan as needed between batches.

Whisk together 1/2 cup mayonnaise, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon minced garlic, 1/4 teaspoon salt, and a pinch of black pepper in a small bowl until smooth. Taste and adjust acidity or seasoning. Refrigerate until ready to serve.

Serve crab cakes warm with lemon wedges and the lemon aioli on the side. Garnish with additional chopped parsley and a sprinkle of Old Bay if desired.