Crab Cakes Recipe

Prepare crab meat

Inspect the lump crab meat for any bits of shell or cartilage and remove gently. Pat the crab meat lightly with paper towel to remove excess moisture, being careful not to break up large lumps — you want visible chunks in the finished cakes.

Mix wet ingredients

In a medium bowl whisk together 3 tablespoons mayonnaise, 1 large beaten egg, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce and 1 tablespoon fresh lemon juice until smooth.

Combine dry and aromatics

Fold in 1 cup Panko breadcrumbs, 2 tablespoons finely chopped parsley, 1 finely chopped green onion, 1 teaspoon Old Bay, 1/2 teaspoon salt, 1/4 teaspoon black pepper and the optional 2 tablespoons finely diced red bell pepper. Stir until evenly distributed through the mixture.

Add crab and form mixture

Gently fold the prepared crab meat into the seasoned binder. Use a light hand to keep lumps intact. The mixture should hold together when pressed; if too wet add up to 2 tablespoons more Panko. If too dry, add 1 teaspoon mayonnaise. Cover the bowl and chill in the refrigerator for 30 minutes to firm up — this makes shaping easier and helps the cakes hold together while cooking.

After chilling, divide the mixture into two equal portions (for 2 large crab cakes). Lightly flour your hands and shape each portion into a round patty about 3–3.5 inches (7–9 cm) wide and 1–1.25 inches (2.5–3 cm) thick. For a firmer crust, press each patty into 1–2 tablespoons additional Panko breadcrumbs to coat the exterior, then gently pat to adhere. Place shaped cakes on a tray and refrigerate for 10 minutes while you heat the pan.

Heat a large nonstick or stainless steel skillet over medium heat. Add 3 tablespoons vegetable oil and 1 tablespoon butter (optional) and allow the oil to shimmer and butter to melt but not burn. The pan should be hot enough that a pinch of breadcrumbs sizzles on contact.

Carefully place the chilled crab cakes in the pan, leaving space between them. Do not overcrowd. Fry without moving for 3–4 minutes until the bottom is golden brown and releases easily. Gently flip with a spatula and cook the second side 3–4 minutes until golden and the internal temperature reaches 145°F (63°C) or the center is hot and set. If the exterior browns too quickly before the center is heated, reduce heat to medium-low and cover loosely for 1–2 minutes to finish cooking through.

Transfer cooked crab cakes to a wire rack or paper towel-lined plate to drain any excess oil. Let rest 1–2 minutes before plating.

While the cakes chill or cook, whisk together 1/4 cup mayonnaise, 1 teaspoon lemon juice, 1/2 teaspoon lemon zest, 1/4 teaspoon Dijon mustard, 1/4 teaspoon minced garlic, 1/8 teaspoon salt and a generous pinch (1/16 teaspoon) black pepper in a small bowl. Taste and adjust acidity or seasoning. Refrigerate until ready to serve.

Place one crab cake per plate (2 cakes total for the recipe). Spoon a dollop of lemon aioli beside each cake or serve on the side. Garnish with a lemon wedge and microgreens or chopped parsley. Serve immediately while hot and crisp.