Crab Cakes Recipe

Prepare crab and aromatics

Inspect the lump crab meat and pick out any shells or cartilage. Gently break up any large lumps of crab so the pieces remain large but manageable; do not shred the meat.

In a large bowl whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, finely chopped shallot, parsley, chives (if using), Old Bay, salt, and black pepper until combined and slightly glossy.

Add the crab meat to the bowl and gently fold with a spatula or wooden spoon until the crab is evenly coated. Fold in the 3 cups fresh breadcrumbs just until incorporated — mixture should hold together when pressed but not be overly wet. If too wet, add up to 1/4 cup extra breadcrumbs; if too dry, add 1 teaspoon water or 1/2 teaspoon mayonnaise.

Shape the mixture into 8 uniform patties (about 3 oz / 85 g each for smaller cakes, or form 6 larger cakes). Press gently so they hold shape but keep some air and texture. Place formed cakes on a baking sheet, cover with plastic wrap, and refrigerate for at least 30 minutes (helps them set). You can refrigerate up to 2 hours.

Set up a breading station: shallow bowls for flour, egg wash (beat 2 eggs with 2 tbs milk), and panko breadcrumbs. Season flour lightly with 1/4 tsp salt and a pinch of pepper.

Working one at a time, lightly dust each chilled cake with flour, shaking off excess. Dip into the egg wash, letting excess drip, then press into panko breadcrumbs to coat evenly. For a thicker crust, repeat the egg wash and panko step once more. Place coated cakes on a rack while heating the pan.

Heat a large skillet over medium heat. Add butter and oil; heat until butter foams and just begins to brown and oil shimmers (about 2 minutes) — this gives flavor and a high smoking point from the oil.

Cook the crab cakes in batches (do not overcrowd). Place cakes in the skillet and cook 3–4 minutes per side, or until golden brown and a crust forms. Flip carefully with a spatula; cook an additional 3–4 minutes. Internal temperature should reach 145°F (63°C) and the center should be just set. If cakes brown too quickly, lower heat to medium-low and cover briefly for 30–60 seconds to heat through.

Transfer cooked cakes to a baking sheet in a warm oven (200°F / 95°C) while finishing remaining cakes to keep warm and crisp.

While cakes chill, make the aioli: in a small bowl whisk together 1 cup mayonnaise, lemon juice, lemon zest, Dijon mustard, minced garlic, salt and black pepper until smooth. Taste and adjust seasoning — add more lemon for brightness or a pinch more salt if needed. Chill until ready to serve.

Serve crab cakes hot with a dollop of lemon aioli, lemon wedges, and a simple green salad or slaw.