Lump Crab Cakes Recipe

Prepare crab

Inspect the lump crab meat and pick out any shell fragments. Gently pat the crab dry with paper towels; avoid pressing or breaking the lumps.

Mix binder

In a medium bowl, whisk together 1/2 cup mayonnaise, 1 large egg, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, 1 teaspoon Old Bay, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until homogeneous.

Combine ingredients

Add the drained lump crab meat to the binder mixture. Gently fold in 3 cups fresh breadcrumbs (or panko), 2 tablespoons chopped parsley, 2 tablespoons chopped green onion, and 1/4 cup fine dry breadcrumbs (optional) using a rubber spatula. Fold just until combined — you want to keep large lumps of crab intact. If mixture feels very wet and doesn't hold together, add additional 1-2 tablespoons fine breadcrumbs.

Portion

Using a 1/3-cup measure or a disher, portion mixture into six evenly sized mounds (makes six 3.5–4 oz cakes). Gently shape each mound into a compact round cake about 3 inches wide and 3/4–1 inch thick. Avoid overworking the mixture.

Chill to set

Place formed cakes on a parchment-lined baking sheet, cover lightly with plastic wrap, and refrigerate for at least 30 minutes (preferably 45–60 minutes). Chilling firms the cakes so they hold together while cooking.

Set up coating station

Place 1/2 cup flour in a shallow dish. Beat the remaining large egg in a second shallow dish. Place 3/4 cup panko in a third shallow dish. Remove the chilled crab cakes from the refrigerator.

Coat cakes

Lightly dust each crab cake with flour, tapping off excess. Dip into the beaten egg, letting excess drip away, then press gently into the panko so the exterior is evenly coated. Place coated cakes back on the parchment-lined sheet and chill 10 minutes to help the coating adhere.

Heat pan

In a large nonstick or stainless-steel skillet, heat 3 tablespoons neutral oil and 2 tablespoons unsalted butter over medium heat until the butter foams and the oil shimmers (about 2–3 minutes). The pan should be hot but not smoking.

Pan-fry crab cakes

Working in batches if necessary, add the crab cakes to the skillet without crowding, 3–4 minutes per side, until a deep golden brown crust forms. Use a thin spatula and turn gently to preserve shape. If cakes brown too quickly, reduce heat slightly. Total cooking time per cake should be 6–8 minutes until cooked through and internal temperature reaches 145°F (63°C).

Drain

Transfer cooked cakes to a wire rack set over a baking sheet or to paper towels to drain briefly. Keep warm in a 200°F (95°C) oven while finishing remaining cakes, if desired.

While cakes chill or cook, whisk together 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1/2 teaspoon lemon zest, 1/2 teaspoon minced garlic, 1/2 teaspoon Dijon mustard, 1 tablespoon chopped parsley, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a small bowl until smooth. Taste and adjust seasoning or lemon to preference. Refrigerate until ready to serve.

To serve, place 1–2 crab cakes per person on plates and spoon or pipe 1–2 tablespoons lemon herb aioli alongside or on top. Garnish with lemon wedges and additional chopped parsley if desired.