Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crabcakes
Cocktail Sauce
To Serve
Method
Crabcakes
Prepare crab and dry ingredients
Pick through the lump crab meat to remove any shells and large cartilage. Place crab in a large bowl and gently break up any large lumps, trying to keep pieces relatively intact. Add panko breadcrumbs, parsley, and scallions and toss gently to combine.
Make binder
In a separate bowl whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, beaten egg, salt, and pepper until smooth and combined.
Combine mixture
Add the mayonnaise mixture to the bowl with the crab and panko. Using a rubber spatula, fold gently until ingredients are evenly distributed and panko is moistened. Do not overmix — the goal is to keep lumps of crab. If mixture feels too loose to hold, add up to 2 tablespoons more panko. Chill for 20–30 minutes to firm up (this helps crabcakes hold their shape).
Shape crabcakes
Line a baking sheet with parchment. With lightly oiled hands or a 3-inch cookie cutter/ring, form the mixture into 8 small crabcakes (about 3 ounces each) or 4 larger (6 ounces each), pressing lightly so they hold together. Place formed crabcakes on the prepared sheet and chill 10 minutes while heating the pan.
Cook crabcakes
Heat a large skillet over medium heat. Add the butter and vegetable oil; when the foam subsides and oil shimmers, add crabcakes (do not crowd the pan). Cook undisturbed 3–4 minutes until bottom is golden brown. Carefully flip and cook 3–4 minutes more until the second side is golden and internal temperature reaches 145°F (about 63°C). Transfer crabcakes to a baking sheet and keep warm in a 200°F (95°C) oven for up to 10 minutes while finishing remaining crabcakes.
Cocktail Sauce
In a small bowl combine ketchup, prepared horseradish, lemon juice, Worcestershire sauce, hot sauce (if using), salt, and pepper. Taste and adjust horseradish or hot sauce for desired heat. Chill at least 10 minutes to let flavors meld. Stir before serving.