King Crab Cake Recipe

Prepare crab meat

Gently pick through the king crab and optional white lump crab to remove any shell fragments and excess cartilage. Pat the crab meat dry with paper towels—removing excess moisture helps the cakes hold together.

Mix binder

In a large mixing bowl combine 1/2 cup mayonnaise, 1 large egg, 1 tablespoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, 2 tablespoons finely chopped parsley, sliced green onions, 1 teaspoon Old Bay, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Whisk until smooth and homogenous.

Fold in dry ingredients and crab

Gently fold 3/4 cup panko breadcrumbs into the binder mixture until just combined. Add the drained crab meat and fold with a rubber spatula or your hands very gently to keep large lumps intact. Taste a small bit of the mixture (or a tiny warmed scrap) and adjust seasoning if necessary.

Form cakes

Divide the mixture into 6 equal portions for smaller cakes or 4 portions for larger ones. Using lightly wet hands, form each portion into a compact patty about 3/4 to 1 inch thick. If desired, press the exterior of each cake into the extra 1/4 cup panko for a crisp coating—lightly press so crumbs adhere but don't compress the cake too much.

Chill to set

Place formed crab cakes on a lined tray and refrigerate for at least 30 minutes (up to 2 hours). Chilling firms the cakes so they hold together during cooking.

Pan-fry crab cakes

Heat a large nonstick or stainless-steel skillet over medium heat. Add 2 tablespoons butter and 1 tablespoon vegetable oil; heat until butter foams and oil shimmers. Gently add crab cakes (work in batches if necessary) and cook without moving for 3 to 4 minutes, until bottoms are deep golden brown. Carefully flip using a spatula and cook the second side 3 to 4 minutes until golden and heated through. Internal temperature should reach 145°F (63°C). If cakes brown too quickly, reduce heat to medium-low and cover briefly to ensure interior warms without burning exterior.

Finish and rest

Transfer cooked crab cakes to a warm plate and loosely tent with foil for 2 minutes. This lets residual heat finish cooking and helps maintain juiciness. If making ahead, hold in a warm oven (200°F / 95°C) for up to 30 minutes.

While the crab cakes chill or cook, make the aioli: In a small bowl whisk together 1/2 cup mayonnaise, 2 tablespoons Greek yogurt, 1 teaspoon lemon zest, 1 teaspoon lemon juice, 1/2 teaspoon minced garlic, 1 teaspoon chopped fresh dill, 1 teaspoon chopped chives, 1/4 teaspoon hot sauce (optional), 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper until smooth. Taste and adjust acidity or seasoning. Refrigerate until ready to serve.

Plate 1–2 crab cakes per serving on a bed of microgreens or baby arugula if using. Spoon or dollop 1 to 2 tablespoons of lemon herb aioli per cake. Garnish with extra chopped parsley and a lemon wedge. Serve immediately while cakes are warm and crisp.

Leftovers: Refrigerate cooled crab cakes and aioli separately in airtight containers for up to 2 days. Reheat gently in a 350°F (175°C) oven for 8–10 minutes to crisp, or in a skillet over medium-low heat until warmed through.