Crab Cakes Recipe

Prepare crab meat

Check the lump crab meat for shells and cartilage; pick through carefully and break any large lumps into bite-sized pieces, keeping most lumps intact for texture.

Mix wet ingredients

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

Add aromatics and seasoning

Stir in 2 tablespoons finely chopped parsley, 2 tablespoons finely chopped green onions (white and green parts), 1 teaspoon Old Bay seasoning, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper into the wet mixture.

Combine with crab and binder

Gently fold the crab meat into the wet mixture using a rubber spatula, trying not to break up the lump pieces. Sprinkle 1/2 cup plain breadcrumbs over the mixture and fold just until the mixture holds together when formed into a patty. Do not overmix—stop when a cohesive mixture is achieved. If mixture is too loose, add up to 2 tablespoons more breadcrumbs.

Shape the cakes

Divide the mixture into 8 equal portions (for 4–oz cakes) or 6 portions for larger cakes. Using lightly oiled hands or a 1/3-cup measure, gently form each portion into a compact round patty about 3/4 to 1-inch thick. Place formed cakes on a parchment-lined tray. Chill in the refrigerator for 20–30 minutes to firm up; this helps them hold shape while cooking.

Coat the cakes

Spread 1/2 cup extra breadcrumbs or panko on a plate. Lightly press each chilled patty into the breadcrumbs to coat the top and bottom (not necessary to fully encase the sides) and shake off excess.

Heat a large skillet over medium heat. Add 2 tablespoons unsalted butter and 2 tablespoons vegetable oil; allow butter to melt and foam but not burn. The oil raises the smoke point and helps crisp the crust.

When the butter- oil mixture shimmers and a breadcrumb dropped in sizzles, add the crab cakes to the pan, leaving space between them. Cook without moving for 3–4 minutes, until the underside is golden brown and forms a crust.

Carefully flip each cake using a wide spatula and cook the second side for another 3–4 minutes until golden and cooked through. Total cook time will depend on thickness; internal temperature should reach about 145°F (63°C) and the center should be hot.

If cakes brown too quickly before heating through, lower heat to medium-low and cover the pan for 1–2 minutes to finish cooking, then uncover to re-crisp for 30–60 seconds.

Transfer cooked crab cakes to a wire rack set over a baking sheet or onto paper towels to drain briefly. Keep warm in a low oven (200°F / 95°C) if cooking in batches.

While cakes chill or cook, whisk together 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon grated garlic, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a small bowl until smooth. Taste and adjust lemon or salt as needed. Chill until ready to serve.

Plate 2 crab cakes per serving (or desired number). Spoon a dollop of lemon aioli alongside or drizzle a little over the cakes, garnish with additional chopped parsley and lemon wedges. Serve immediately.