Crab Cakes (2 Pcs.) Recipe
Make Crab Cakes (2 Pcs.) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crab Cake Mixture
Coating & Frying
Lemon Aioli (optional serving sauce)
Method
Crab Cake Mixture
- 1
Prepare crab meat
Pick through the lump crab meat to remove any shells or cartilage. Gently break up large lumps with your fingers — avoid shredding the crab too finely so the cakes stay chunky.
- 2
Combine base ingredients
In a medium bowl, whisk together 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 large egg, 1 teaspoon Old Bay seasoning, 1 teaspoon lemon zest, 1 teaspoon salt, and 1 teaspoon black pepper until smooth.
- 3
Fold in dry ingredients and aromatics
Add the picked crab meat, 1 cup plain breadcrumbs, 2 tablespoons chopped parsley, and 2 tablespoons sliced green onions to the bowl. Gently fold everything together with a rubber spatula just until combined — take care not to overwork the mixture. The mixture should hold together when pressed; if too loose, add up to 2 more tablespoons breadcrumbs.
- 4
Form cakes
Divide the mixture into two equal portions. With lightly oiled hands, form each portion into a compact patty about 3 to 3.5 inches in diameter and 3/4 inch thick. Place formed cakes on a parchment-lined sheet and chill in the refrigerator for 20–30 minutes to firm up (this helps them hold together when frying).
Coating & Frying
- 5
Set up dredging station
Place 1 cup flour in a shallow bowl, beat 1 egg in a second shallow bowl, and place 1 cup panko breadcrumbs in a third bowl. Season the flour lightly with a pinch of salt and pepper.
- 6
Coat the cakes
Remove chilled crab cakes from the refrigerator. Dredge each cake first in flour, shaking off excess, then dip in the beaten egg, and finally press gently into the panko breadcrumbs to coat evenly. Set coated cakes on a plate and let rest 5 minutes for the coating to adhere.
- 7
Pan-fry the crab cakes
Heat a large skillet over medium heat and add 4 tablespoons vegetable oil and 1 tablespoon butter. When the fat is shimmering and the butter has melted (about 325–350°F surface temp), add the crab cakes, leaving space between them. Fry 3–4 minutes per side until golden brown and crisp. Adjust heat as needed so they brown without burning; if the cakes are thick you can finish in a 350°F oven for 4–6 minutes to ensure they are heated through.
- 8
Drain and rest
Transfer cooked crab cakes to a wire rack set over a baking sheet or to paper towels to drain briefly. Let rest 2 minutes before serving to let the interior set.
Lemon Aioli (optional serving sauce)
- 9
Make the aioli
In a small bowl, whisk together 1 cup mayonnaise, 2 teaspoons lemon juice, 1 teaspoon lemon zest, 1 teaspoon minced garlic, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth. Taste and adjust seasoning or lemon to preference. Refrigerate until ready to serve.
- 10