Confirmation Crab Cakes Recipe

Prepare crab meat

Inspect the lump crab meat for shells and cartilage; pick out any pieces carefully. Transfer crab meat to a large mixing bowl and break up any large lumps gently with your fingers — keep some chunks for texture.

Combine binder and seasonings

In a small bowl whisk together 3 tablespoons mayonnaise, 1 large egg, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1 teaspoon Old Bay seasoning, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, 1 tablespoon lemon juice and 1 teaspoon lemon zest until smooth.

Mix crab cake mixture

Pour the binder mixture over the crab in the large bowl. Add 3 tablespoons panko, 2 tablespoons finely chopped parsley, and the thinly sliced green onions. Using a rubber spatula, fold the mixture gently just until combined — do not overwork to avoid breaking up the crab chunks. If mixture feels too wet to form, add up to 1–2 additional tablespoons panko.

Form cakes

Divide the mixture into 8 equal portions for small cakes (or 4 for larger). Lightly oil your hands and gently form each portion into a patty about ¾-inch thick. If desired, press each patty into extra panko (about 1/2 tablespoon per side) for a light crust.

Chill

Place formed cakes on a tray, cover loosely with plastic wrap, and chill in the refrigerator 20–30 minutes. Chilling firms the cakes and helps them hold together while cooking.

Cook

Heat a large skillet over medium heat. Add 2 tablespoons unsalted butter and 1 tablespoon olive oil. When butter is melted and foam subsides, add the crab cakes working in a single layer without crowding the pan. Cook 3–4 minutes per side, gently turning once with a spatula, until golden brown and heated through (internal temp ~145°F / 63°C). If cakes brown too quickly, reduce heat to medium-low and cover briefly to finish. Cook in batches as needed, adding more butter/oil between batches.

Drain and rest

Transfer cooked crab cakes to a rack or paper towel-lined plate for 2 minutes to drain excess fat. Squeeze a little fresh lemon over each cake just before serving, if desired.

While crab cakes chill, make the aioli: in a small bowl combine 1 tablespoon mayonnaise, 1 tablespoon Greek yogurt, 1 teaspoon lemon juice, 1/2 teaspoon lemon zest, 1 tablespoon chopped parsley, 1/2 teaspoon Dijon mustard, 1/2 teaspoon minced garlic, 1/4 teaspoon salt and a pinch (1/8 teaspoon) black pepper. Whisk until smooth and taste; adjust salt or lemon to preference. Refrigerate until ready to serve.