Jumbo Peekytoe Crab Cake Recipe

Prepare crab meat

Gently pick over the Peekytoe crab meat on a cutting board or shallow bowl to remove any stray shells and cartilage. Keep the lumps as large as possible for texture.

In a large mixing bowl, whisk together 1 tablespoon mayonnaise, 1 teaspoon Dijon, 1 teaspoon Worcestershire, 1 teaspoon fresh lemon juice and the lightly beaten egg until combined and slightly emulsified.

Add the finely ground fresh breadcrumbs (1 cup), chopped parsley (2 tbsp), chopped scallions (2 tbsp), minced celery (2 tbsp), 1 teaspoon Old Bay, 1 teaspoon salt and 1 teaspoon black pepper to the bowl. Fold gently to combine — do not overwork.

Gently fold in the picked crab meat into the binder mixture. Use a spatula and the edge of your hand to incorporate the crab without breaking up the lumps. Taste a small bit of the mixture (if concerned about raw egg, cook a tiny pinch first) and adjust seasoning with additional salt, pepper or lemon if needed.

Form the mixture into 6 jumbo cakes (about 4–5 ounces / 110–140 g each) using an ice cream scoop or large spoon. Gently compress to hold shape but avoid packing tightly. Place formed cakes on a parchment-lined tray and refrigerate for at least 30 minutes to firm (up to 2 hours). Chilling helps them hold together when searing.

Set up a small dredging station: place the 2 tablespoons flour in a shallow bowl, the 3 tablespoons panko breadcrumbs in another shallow bowl, and leave the chilled crab cakes on the tray for easy transfer.

Lightly dust each chilled crab cake with flour, shaking off excess, then gently press each side into the panko to coat. The coating should be light — just enough to give a golden crust while keeping the interior delicate.

Heat a large skillet (preferably stainless steel or cast iron) over medium heat. Add 2 tablespoons unsalted butter and 1 tablespoon neutral oil. Heat until the butter foams and begins to turn golden but not brown. Oil raises the smoke point and helps even browning.

Carefully place the coated crab cakes in the skillet without crowding (work in two batches if necessary). Cook over medium heat for 3–4 minutes per side, or until a deep golden brown crust forms. Gently flip using a wide spatula; if a cake resists turning, give it another 30–60 seconds — it will release when properly seared.

After browning both sides, reduce heat to low and cook an additional 1–2 minutes per side to ensure the center reaches a safe temperature and the egg is set. Internal temperature should reach 145°F (63°C) if checked with a thermometer. Transfer cooked cakes to a wire rack set over a sheet pan to keep crisp while cooking remaining cakes.

If cakes are browning too quickly before heating through, finish in a preheated 350°F (175°C) oven for 5–7 minutes.

While crab cakes chill or cook, make the aioli by whisking together 1 cup mayonnaise, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 tablespoon chopped parsley, 1 teaspoon minced garlic, 1 teaspoon salt and 1/2 teaspoon black pepper until smooth.

Taste and adjust acidity or seasoning as desired. Chill the aioli until ready to serve.

Plate 1–2 jumbo Peekytoe crab cakes per person. Spoon a dollop or smear of lemon-herb aioli beside or under each cake. Garnish with additional chopped parsley, lemon wedges and a light dusting of Old Bay if desired.

Serve immediately so the crust remains crisp.