Crab Cakes Recipe

Prepare crab and aromatics

Pick through the lump crab meat to remove any cartilage or shells and break large chunks into bite-sized pieces; set aside in a bowl.

In a separate medium bowl combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, chopped parsley, sliced green onion, salt, and black pepper. Whisk until smooth and homogenous.

Fold the crab meat gently into the mayonnaise mixture until combined, taking care not to pulverize the lumps. Sprinkle 3/4 cup panko breadcrumbs over the crab mixture and fold just until the mixture holds together when pressed. Avoid over-mixing—mixture should be cohesive but still chunky.

Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes (up to 2 hours). Chilling firms the mixture and makes shaping easier.

Set up a dredging station: place the 1/2 cup flour in a shallow dish, beat the additional egg in a second dish, and place the remaining 3/4 cup panko breadcrumbs in a third dish for coating.

Divide the chilled crab mixture into 8 equal portions (for 4 oz cakes) or 6 portions for larger cakes. Gently form each portion into a compact patty about 3 inches in diameter and 3/4 inch thick, pressing lightly so they hold their shape.

Lightly dust each patty with flour, shake off excess, dip into the beaten egg to coat, then press both sides into the panko coating until evenly covered. Place finished cakes on a tray and refrigerate 10–15 minutes to help the coating adhere.

Heat a large nonstick or stainless-steel skillet over medium heat. Add the butter and vegetable oil; when butter foams and oil shimmers and is hot (about 325–350°F if using an instant-read thermometer), reduce heat slightly to maintain a steady golden-brown sear without burning.

Working in batches (do not overcrowd the pan), add the crab cakes and cook 3–4 minutes per side, until a deep golden-brown crust forms and the interior reaches 145°F or is just set and hot. Flip carefully with a thin spatula to avoid breaking. Add a little more butter/oil between batches if needed.

Transfer cooked crab cakes to a paper-towel–lined plate and keep warm in a low oven (200°F) while finishing remaining cakes.

Serve warm crab cakes plated with lemon wedges and tartar sauce or remoulade on the side. Garnish with microgreens or additional chopped parsley.

Suggested presentation: place two crab cakes per person with a small spoonful of sauce on top or on the side and a lemon wedge. Leftovers can be refrigerated up to 2 days and gently reheated in a 350°F oven for 8–10 minutes.