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Restaurants›Perry's Steakhouse & Grille - Gilbert›Crab Cakes Recipe

Crab Cakes Recipe

Name: Perry's Steakhouse & Grille - Gilberts Crab Cakes Recipe
Cook time: 1 h
Total time: 1 h
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb lump crab meat; 1 cups gluten-free panko breadcrumbs (or regular panko); 0.5 cups finely diced celery; 0.25 cups finely diced red bell pepper; 3 tbsp finely chopped green onions (scallions); 2 tbsp minced fresh parsley; 1 tsp Dijon mustard; 0.5 cups mayonnaise (use dairy-free if needed); 1 count large egg; 1 tsp Old Bay seasoning (or seafood seasoning); 1 tsp Worcestershire sauce; 1 tbsp fresh lemon juice; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 0.5 cups all-purpose flour (or gluten-free flour); 0.5 cups additional panko breadcrumbs for coating; 3 tbsp neutral oil with high smoke point (canola, vegetable, or avocado); 1 tbsp dairy-free butter or regular unsalted butter (optional, for flavor); 0.5 cups mayonnaise (dairy-free if desired); 0.5 tsp grated garlic (or minced); 1 tsp fresh lemon zest; 1 tbsp fresh lemon juice; 0.5 tsp Dijon mustard; 0.25 tsp hot sauce (optional); 0.25 tsp kosher salt; 0.125 tsp freshly ground black pepper; 4 count lemon wedges; 1 tbsp chopped fresh parsley; 1 cups microgreens or mixed greens (optional)

Inspired by Perry's Steakhouse & Grille - Gilbert

Time1h

Serves8

Dairy-Free Friendly with modifications (which might include butter)

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Ingredients

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Crab Cake Mixture

1 lb lump crab meat

1 cups gluten-free panko breadcrumbs (or regular panko)

1/2 cups finely diced celery

1/4 cups finely diced red bell pepper

3 tbsp finely chopped green onions (scallions)

2 tbsp minced fresh parsley

1 tsp Dijon mustard

1/2 cups mayonnaise (use dairy-free if needed)

1 count large egg

1 tsp Old Bay seasoning (or seafood seasoning)

1 tsp Original Worcestershire Sauce

1 tbsp fresh lemon juice

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Coating & Cooking

1/2 cups all-purpose flour (or gluten-free flour)

1/2 cups additional panko breadcrumbs for coating

3 tbsp neutral oil with high smoke point (canola, vegetable, or avocado)

1 tbsp dairy-free butter or regular unsalted butter (optional, for flavor)

Lemon Aioli (Dairy-Free)

1/2 cups mayonnaise (dairy-free if desired)

1/2 tsp grated garlic (or minced)

1 tsp fresh lemon zest

1 tbsp fresh lemon juice

1/2 tsp Dijon mustard

1/4 tsp hot sauce (optional)

1/4 tsp kosher salt

1/8 tsp freshly ground black pepper

Garnish / To Serve

4 count lemon wedges

1 tbsp chopped fresh parsley

1 cups microgreens or mixed greens (optional)

Method

Crab Cake Mixture

Prep

Gently pick through the lump crab meat to remove any shells or cartilage. Place crab in a large mixing bowl.

In a small bowl combine mayonnaise, Dijon mustard, egg, Worcestershire sauce, lemon juice, Old Bay, salt, and pepper. Whisk until smooth.

Add the diced celery, red bell pepper, green onions, and chopped parsley to the crab. Pour the mayonnaise mixture over the crab and gently fold to combine, taking care not to break up the crab lumps.

Stir in 1 cup panko breadcrumbs until mixture holds together when pressed. If mixture feels too wet, add up to 2 tablespoons more panko. Do not overmix.

Cover the bowl and refrigerate for at least 30 minutes (up to 2 hours) to firm up the cakes — this helps them hold their shape while cooking.

Forming & Coating

Set up a breading station with the flour in one shallow dish, the remaining 0.5 cup panko in a second dish, and a clean plate for resting formed cakes.

Divide the crab mixture into 8 equal portions for smaller starters (or 4 for larger cakes). Gently shape each portion into a patty about 2.5–3 inches wide and ¾-inch thick.

Lightly dredge each patty in flour, shaking off excess, then press both sides into the panko breadcrumbs to coat. Place coated cakes on the prepared plate and chill for 10–15 minutes to set the coating.

Cooking

Heat a large nonstick or stainless steel skillet over medium heat. Add the neutral oil and let it warm until shimmering but not smoking (about 1–2 minutes).

If using, add the dairy-free or unsalted butter to the skillet and swirl to combine with the oil for flavor; allow it to melt and foam briefly.

Add crab cakes to the pan without overcrowding (cook in batches if necessary). Cook until golden brown and crisp on the bottom, about 3–4 minutes per side. Carefully flip and cook the second side 3–4 minutes until internal temperature reaches 145°F and cakes are heated through.

Transfer cooked crab cakes to a wire rack set over a baking sheet or onto paper towels to drain briefly. Keep warm in a low oven (200°F) if cooking in batches.

Lemon Aioli (Dairy-Free)

While the cakes chill or cook, whisk together 1/2 cup mayonnaise, grated garlic, lemon zest, lemon juice, Dijon mustard, hot sauce (if using), salt, and pepper in a small bowl until smooth. Taste and adjust seasoning or acidity.

Chill the aioli until ready to serve. It can be made several hours ahead and refrigerated; bring to room temperature before serving for best flavor.

To Serve

Arrange crab cakes on a platter or individual plates over a bed of microgreens if using. Spoon a dollop of lemon aioli alongside or lightly drizzle over each cake.

Garnish with chopped parsley and lemon wedges. Serve immediately.