Crab Cakes Recipe

Prepare crab mixture

Inspect the lump crabmeat and pick out any shell pieces. Place crabmeat in a large bowl and gently break up any large lumps, keeping some large flakes intact for texture.

In a separate small bowl, whisk together 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, the beaten egg, 2 tablespoons chopped parsley, 2 tablespoons sliced green onion, 1 tablespoon lemon juice, 1 teaspoon Old Bay (or seafood seasoning), 1 teaspoon salt and 1 teaspoon freshly ground black pepper until combined.

Add the mayonnaise-egg mixture to the bowl with crabmeat. Sprinkle 3 tablespoons panko breadcrumbs over the crab and gently fold with a rubber spatula until just combined. Avoid overmixing to keep the crab lumps intact. If the mixture feels too wet to form cakes, add up to 1 more tablespoon panko.

Portion the mixture into 8 equal patties (about 2 ounces / 55 g each) using a scooper or measuring cup. Gently shape into compact cakes about 3 inches (7–8 cm) wide and 1/2 inch thick. Place cakes on a tray and refrigerate for 20–30 minutes to firm up (this helps them hold together while searing).

Pan-sear

Heat a large nonstick or stainless steel skillet over medium heat. Add 2 tablespoons unsalted butter and 1 tablespoon olive oil. When the butter foam subsides and the pan is hot (but not smoking), add crab cakes, leaving space between them. Cook 3–4 minutes on the first side without moving until a golden brown crust forms.

Carefully flip the cakes and cook another 2–3 minutes until the second side is golden and the cakes are heated through (internal temperature ~145°F / 63°C). If the cakes brown too quickly, reduce heat to medium-low and cover briefly (30–60 seconds) to ensure they heat through without burning. Transfer cooked cakes to a paper towel-lined plate and keep warm in a low oven (200°F / 95°C) while you finish the rest.

While the crab cakes chill or cook, make the dill mustard sauce. In a small bowl whisk together 1 tablespoon mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon whole-grain mustard, 1 tablespoon finely chopped fresh dill, 1 teaspoon lemon juice, 1 teaspoon honey, 1 teaspoon salt and 1/2 teaspoon black pepper until smooth and well combined. Taste and adjust seasoning — add more lemon for brightness or a pinch more honey if too tangy.

Refrigerate sauce until ready to serve. It can be made up to 24 hours ahead; stir before serving.

Arrange 2 crab cakes per plate (or as desired). Spoon or drizzle about 1 tablespoon of dill mustard sauce over each cake or serve the sauce alongside. Garnish with a sprinkle of chopped dill or parsley and a lemon wedge. Serve immediately.